Cherry Blossom Cake

Name: Cherry Blossom Cake
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Glutinous rice flour; 10g starch; 8g corn starch; 50g milk; 10g White sugar; Some Cherry blossom honey or red bean paste; 12 pieces Sakura Leaf

by Wan Fengling

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

I have been thinking about Jiang Xun’s "I wish it were a mountain full of rhododendrons/just for a spring without regrets" these days. If rhododendrons are a symbol of April, then in my eyes, cherry blossoms are the whole spring.
Yesterday, my husband and I went to the river to pick some cherry blossoms and sakura leaves. After washing the sakura, some honey was added to grind into sakura honey. Today I used it for filling. Cherry blossoms and sakura leaves contribute to the light fragrance that is unique to this pastry. It’s the afternoon tea cakes, I really like it~~

Ingredients

50g Glutinous Rice Flour
10g Starch
8g Corn Starch
50g Milk
10g White Sugar
Some Cherry Blossom Honey Or Red Bean Paste
12 pieces Sakura Leaf

Cherry Blossom Cake

1. Knead all the main ingredients into a ball for a while.

2. Divide into 6 equal parts.

3. Spread into a pancake, add cherry blossom honey or red bean paste in the center.

4. Tighten the bag and turn it into an oval shape.

5. Take 2 sakura leaves and wrap the sakura cake.

6. After the pot is boiled, steam it on the steamer for about 12 minutes.

Tips:
1. You can use all kinds of fillings you like for the filling, but remember not to use too much water, otherwise it will affect the formation of the cake.
2. Cherry leaves can be slightly salted, adding a touch of salty taste.