Sakura Crystal Ball

Overview

Sakura Crystal Ball, she has a mysterious name called Shuixinxuan cake. It was a very popular food that I saw on the Internet and looked crystal clear. However, it is completely different from the cake in terms of appearance and taste, so I might as well call it a crystal ball. There are only two cherry blossoms left in the house, and the rest of the ice tray is just large drops of pure water.

Tags

• cold dishes
• chinese banquet
• old man
• afternoon tea
• valentine's day
• snacks
• summer recipes
• brown sugar
• salted cherry blossoms
• soybean flour
• white jelly
• water

Ingredients

Steps

1. 1 Soak the salted cherry blossoms in cold water for an hour to desalt them, then soak them in warm water for a while, changing the water several times to make them less salty and fully expanded.

2. 2 Take 12 grams of white jelly and pour it into the boiled water.

3. 3 Continue stirring until it is completely dissolved. After boiling, let the jelly liquid sit for seven to eight minutes without steaming, and then pour it into the mold. This will make it smoother~

4. 4 After pouring the jelly liquid into the lower half of the mold, add the soaked cherry blossoms and try to adjust the cherry blossoms to the right position with chopsticks. Leave them at room temperature for about 15 minutes to solidify.

5. 5 While waiting for the jelly liquid to solidify, you can make sugar dipping sauce. Take 60g of brown sugar or black sugar, pour 40g of water, mix, boil over low heat for five minutes, and set aside to cool.

6. 6 When the jelly liquid has solidified, cover it with a lid and use a funnel to pour in the remaining liquid.

7. 7 Let stand at room temperature for 1 hour.

8. 8 After forming, carefully pour out the crystal ball.

9. 9 Add soy flour and brown sugar juice and serve. I only used two of Sakura’s for taking pictures, and I’ll eat a big drop first~