Sakura water Shingen cake

Overview

If you don’t know what Shuixinxuan cake is, you’re really out. It was the beauty that was once popular in the circle of friends. Crystal clear, it has captured the hearts of many young girls with its purity, beauty and subtlety. When a foodie meets delicious food, it is an inextricable and indescribable salvation. I was in a foggy city in the southwest, but my best friend was admiring the romantic cherry blossoms in Kyoto, the island country of Japan. It was really a connection. When she sent me pictures of beautiful cherry blossoms, I excitedly told her that I was making Sakura Suishingen cakes right now. We originally had a beautiful promise to go see the cherry blossoms together in April, but because we really couldn’t leave, we could only feast our eyes on the pictures sent by my best friend across the sea. For a person who likes to eat, the best way to commemorate delicious food is to make it into food and remember it through eyes, ears, nose and tongue. Appreciate its beauty with your eyes, listen to its stories with your ears, breathe its flavor with your nose, and taste its taste with the tip of your tongue. The cherry blossoms at this moment are not gorgeous and romantic things blooming on the tree, but have evolved into precious things on the plate. I use this way to retain the beauty of cherry blossoms and remember its taste. The crystal clear beauty carries not only people's love for food, but also an attitude of loving life, an appreciation of the aesthetics of life, and a sincere appreciation of the state of life. Today's two small desserts, Sakura Suishingen Mochi and Matcha Suishingen Mochi, whether you taste them by yourself or entertain guests, they are absolutely eye-catching, their appearance is stunning, and they capture everyone's hearts instantly. The reason why it is highly recommended is that it is really simple and can be completed easily. Who said delicious food is complicated? If you don’t believe me, give it a try.

Tags

• staple food
• home cooking
• japanese food
• cake
• spring recipes
• matcha powder
• pickled cherry blossoms
• white jelly

Ingredients

Steps

1. 1 Prepare the raw materials in advance

   

2. 2 Stir the white jelly powder with 50 ml of cold white jelly until it is fully melted, and there should be no granules

   

3. 3 Soak the pickled cherry blossoms 10 minutes in advance to allow the cherry blossoms to fully spread

   

4. 4 Pour 500 ml of water into the pot and bring to a boil. Pour the evenly stirred white jelly liquid into the boiling water and bring to a boil over low heat. Stir evenly with chopsticks. After boiling, turn off the heat for 2-3 minutes

   

5. 5 Pour the cooked white jelly liquid into the prepared mold in advance, put the cherry blossoms into the mold and let it cool (Matcha water Shingen cake is made by putting matcha into the boiled white jelly liquid. Since matcha has particles, you need to use a sieve to filter out the large particles before pouring it into the mold)

   

6. 6 Finally, put the finished product in the refrigerator for 15-30 minutes to taste better. Take it out of the refrigerator and pour it out of the mold before eating