Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, japanese confectionary - sakuranbo cherries. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Great recipe for Japanese Confectionary - Sakuranbo Cherries. It's cherry season, so I wanted to make some traditional sweets. When you think of "sakuranbo" usually it's made from nerikiri and sugar, but I made it with rice flour. This time, I used Japanese cherries, but if you adjust the color.
Japanese Confectionary - Sakuranbo Cherries is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Japanese Confectionary - Sakuranbo Cherries is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can have japanese confectionary - sakuranbo cherries using 7 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Japanese Confectionary - Sakuranbo Cherries:
- Take 5 grams Shiratamako
- Take 15 grams Joshinko
- Prepare 30 grams Caster Sugar
- Get 30 ml Water (for the uirou)
- Make ready 1 grams Powdered kanten
- Prepare 120 ml Water (for the kanten)
- Take 1 dash Natural food coloring - yellow and red
Just as Aomori prefecture is famous for its apples, People from Yamagata take pride in their cherries! The Sakuranbo Kirara are made of jelly with inside a. In spring, cherry blossom trees turn the landscape pastel pink. Traditionally Japanese people sit under the trees and enjoy flower-viewing parties known as hanami.
Instructions to make Japanese Confectionary - Sakuranbo Cherries:
- Wash the cherries and pat dry.
- Prepare the uirou. Put the shiratamako in a heatproof bowl, add a small amount of water, and dissolve.
- Add the joshinko, mix, add the remaining water, and mix well.
- Add the sugar and mix well until no longer floury.
- Lightly wrap with plastic wrap and heat in the microwave for 1 minute. Remove from the microwave, then knead well with a moistened wooden spatula or spoon.
- Wrap in plastic again, then microwave for 1 minute.
- Remove from the microwave, then knead well again with a moistened spatula or spoon. The uirou dough is ready.
- Once cooled, divide into two pieces. Dissolve the food coloring in water, coloring one part with the yellow, one with red.
- Roll out both pieces of dough. Cut out the pieces, adjusting the color as necessary.
- Bring the cut out pieces together to make a natural cherry-like color.
- Roll it out again, then wrap a cherry into it.
- Make the kanten liquid. It's actually prettier with sugar added, but the dough already has a good amount of sugar, so this is just to adjust the texture.
- Put the powdered kanten into a heatproof bowl, add 120 ml of water, and mix lightly.
- Microwave for about 2 minutes, remove from the microwave, and mix well. It's ready when the powder has completely dissolved.
- When the kanten has cooled (right before it gets hard), use a spoon to coat the uirou with it.
- Once the kanten coating has hardened, it's done.
In spring, cherry blossom trees turn the landscape pastel pink. Traditionally Japanese people sit under the trees and enjoy flower-viewing parties known as hanami. Celebrate the cherry blossom flowers' beauty with these hand-selected sakura-flavored candies and snacks! Cherry - From late spring till early summer さくらんぼ sakuranbo or cherries are available at every Japanese grocery store. One of the local popular varieties of sakuranbo is Sato-Nishiki cherries.
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