Recipe of Ultimate Sakura (Cherry Blossom) Manju
Hey everyone, it's Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Make Award-winning Sakura (Cherry Blossom) Manju. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Sakura (Cherry Blossom) Manju, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sakura (Cherry Blossom) Manju delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Sakura (Cherry Blossom) Manju is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have Sakura (Cherry Blossom) Manju using 9 ingredients and 13 steps. Here is how you can achieve that.
I wanted to make a Japanese-style dessert with pickled sakura. I came up with this recipe after a few attempts.
-Adjust the steaming time if necessary.
-The colour of the dough varies depending on the amount of the red food colouring. (I put 1/16 teaspoon of the red food colouring.) Recipe by Akane
Ingredients and spices that need to be Prepare to make Sakura (Cherry Blossom) Manju:
- 60 grams Cake flour
- 1/2 tsp Baking powder
- 20 ml Water
- 1 dash Red food colouring
- 30 grams Granulated sugar
- 100 grams Anko (I used tsubu an)
- 5 leaves Pickled sakura leaves
- 5 Pickled sakura blossoms
- 1 Flour for dusting
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!
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