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看著櫻花花瓣的形態被定格, 那種輕柔、平靜, 就跟女子溫婉而柔弱的心一樣。
為了做到最完美的形態, 大概試驗了兩次才得出這個食譜。花了些時間尋找食用櫻花, 最後可幸在citysuper找到了櫻花果醬!
A light and dreamy Japanese dessert that melts your heart. I'm in love <3
Preparation time: 15 mins
Cooking time: 15 mins
Equipment
Dome shaped cake molds
Ingredients (Makes 10x mochi)
Mochi
500ml hot water
10g agar agar
3 tbsp sakura jam
10 pcs dried sakura for consumption
To serve
Kuromitsu
Kinako (Soy bean flour)
Equipment
半圓形蛋糕模
Ingredients (約做 10x 水信玄餅)
水信玄餅
熱水 500ml
寒天粉 10g
櫻花果醬 3 tbsp
可食用櫻花 10 pcs
伴碟
黑蜜
黃豆粉
Direction
1/ Leave the sakura in hot water, drain if any dirt.
2/ In a pot put hot water, add agar agar and keep mixing. Bring the pot to low heat, keep stirring for about 1 min until all agar agar dissolved. Remove from heat, stir in sakura jam.
3/ Fill half of the mold with agar agar mixture, carefully put sakura on it, and keep filling until full.
4/ Refrigerate for at least 4 hours. Remove from fridge, serve with kuromitsu and kinako, feel the tranquility and taste the sweet.
Direction
1/ 先將櫻花浸於熱水內清洗乾淨
2/ 於一小煲內放熱水, 慢慢將寒天粉加到熱水中, 一直攪拌。以小火加熱約一分鐘, 攪拌至全部寒天粉融化。離火並加入櫻花果醬, 拌勻
3/ 將寒天溶液加在蛋糕模內, 填滿約一半; 小心地放入櫻花, 再加入寒天溶液直至全滿
4/ 置於雪櫃內冷藏最少4小時; 享用時可加入黑蜜及大豆粉, 更能體驗到和菓子的風味啊:)
Tips & Notes
1/ 要完美脫膜,可以掌心稍稍搓暖蛋糕模, 或以風筒熱風吹熱。
2/ 要做到水信玄餅的晶螢剔透及柔軟的感覺, 這個食譜的寒天粉比例用較低。如果喜歡更爽更硬的口感, 可以增加寒天粉份量。
1/ Slightly warm the mold with hands/ hair dryer to pull out the mochi easier.
2/ This recipe is created for smooth and softer texture. For those who like a harder texture may adjust the ratio of water & agar agar, by simply adding more agar agar while keep the same water content.
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