Cherry Blossom Water Cake | A Step-by-Step Guide to The Japanese Spring's Best Dessert~Sakura Season

agar-agar

🥗Healthier: carrageenan

💰Cheaper: gelatin

Carrageenan is a plant-based alternative, while gelatin is more commonly available.

Soak salted sakura petals in warm water for about 10 minutes to remove salt. Cut the stems and arrange the flower parts neatly.

Mix the sugar and agar in a dry pot first. Gradually pour in water while mixing well to combine everything.

Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly. Be careful not to boil it too much as it will not coagulate.

Remove the mixture from heat and skim off any bubbles or foam for a clearer jelly. Pour the mixture into spherical molds, adding sakura petals just below the edge.

Allow the mixture to cool to room temperature, then refrigerate for at least a few hours until fully set. The water cake should be soft and jelly-like but hold its shape.

Once set, carefully unmold the water cake onto a serving plate.

Serve the water cake immediately with Kinako and drizzled with Kuromitsu.

Cooking Techniques

Equipment Needed

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Dietary

Allergens