Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, sakura (cherry blossom) manju. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Great recipe for Sakura (Cherry Blossom) Manju. I wanted to make a Japanese-style dessert with pickled sakura. Great recipe for Sakura: Cherry blossom - Jouyo Manju (Wagashi).
Sakura (Cherry Blossom) Manju is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Sakura (Cherry Blossom) Manju is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook sakura (cherry blossom) manju using 9 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Sakura (Cherry Blossom) Manju:
- Prepare 60 grams Cake flour
- Prepare 1/2 tsp Baking powder
- Make ready 20 ml Water
- Take 1 dash Red food colouring
- Get 30 grams Granulated sugar
- Make ready 100 grams Anko (I used tsubu an)
- Get 5 leaves Pickled sakura leaves
- Take 5 Pickled sakura blossoms
- Make ready 1 Flour for dusting
Sakura: Cherry blossom - Jouyo Manju (Wagashi) This is a traditional Japanese sweet which is a bean paste ball wrapped with dough of grated Yamaimo & Jouyo-ko (rice flour). I draw Sakura (Cherry blossom) on it with a pink food coloring! Sakura petals may be embedded within the jelly, creating a visually striking cherry blossom dessert. Sakura manju is a wagashi pastry made of steamed dough that's filled with sweet bean paste.
Instructions to make Sakura (Cherry Blossom) Manju:
- Soak the pickled sakura blossoms in water (not listed in the ingredients) for about one hour. Pat them with a paper towel to remove excess water.
- Rinse the pickled sakura leaves briefly to remove the salt. Pat them with a paper towel to remove excess water. Remove the stem from the leaves.
- Divide the anko into 5 portions and shape into balls. Wrap with the rinsed sakura leaves.
- Prepare 5 sheets of parchment paper cut into small square (4 x 4 cm).
- Combine the cake flour and baking powder in a bowl. Mix them with a whisk until smooth and fluffy.
- Put the water and red food colouring in a small container, and stir well. Put the granulated sugar in a bowl. Add the water and dissolved red food colouring into the bowl. Mix them well.
- Add the dry ingredients you combined at Step 5 at once into the bowl. Fold it in until the dough comes together. Dust your working surface, and place the dough on it. Knead lightly, and divide into 5 portions and shape into balls.
- Bring water to a boil in the steamer.
- Roll the ball you made at Step 7 into a round circle (8cm in diameter), making the centre a touch thicker than the edges. Put the anko wrapped with the leaf you made at Step 3 at the centre of the dough. Wrap the anko and leaf with the dough, and close the ends tightly.
- Roll out the dough on a dusted working surface if you like. It would be easier to roll out.
- Place the dough on the sheet you prepared at Step 4. Reshape the dough. Place the sakura blossoms you prepared at Step 1 on top of the dough. Line a damp tea towel on the bottom of the steamer, and place the dough on it. Steam on high heat for 8 minutes.
- If you use a metal steamer, make sure to wrap the steamer lid with dry cloth to prevent any water droplets.
- When the manju is cooked, turn off the heat. Enjoy!
On the more Western side of the sweets scale, you can, of course, find sakura incorporated into cakes, doughnuts, cookies, mont blancs, you name it. Post navigation In the Ultimate Ninja Storm series, Sakura uses an advanced version of this technique called "Full Bloom: Cherry Blossom Impact" (満開・桜花衝, Mankai: Ōkashō). There are ones with pink dough and ones that have salted cherry blossom on top. Sakura blossom wagashi: white manju topped with a salted pickled cherry blossom, and filled with a white bean paste also mixed with cherry blossom flowers to give it a pink color. A little early for actual sakura season here in Yamanashi, but the color of the pickled flower makes me hope that the blossoms will be spectacular this year.
So that’s going to wrap this up for this special food sakura (cherry blossom) manju recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
