Five Centimeters Per Second-sakura Water Xingen Cake

Name: Five Centimeters Per Second-sakura Water Xingen Cake
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: 8g White jelly; Some Salted sakura; 25g White sugar

by Seven points

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

1

For the #玫瑰水信玄饼# with a speed of five centimeters per second, if the cherry blossoms fall at a speed of 5 centimeters per second, how long does it take for the two hearts to get close? When I was young, when I watched #秒速五CM#, the feeling that the once important people are slowly moving away with the passage of time is very uncomfortable. When I grow up, I feel that the cherry blossoms are beautiful when they fall.
Sakura Mizushingen Mochi is a traditional Japanese snack. It is made from glutinous rice flour to make soft rice cakes and dipped in soybean flour to eat. Today, let’s make this superb Japanese snack~

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Ingredients

Five Centimeters Per Second-sakura Water Xingen Cake

1. Soak the salted cherry blossoms in a warm medium (1-2 minutes) to help remove the excess saltiness in the salted cherry blossoms. It is also conducive to the blooming of the flowers to look better. If you change it a few times, the salty taste will not be retained. If you like to eat sweet and sour, you can change it 2.3 times

Five Centimeters Per Second-sakura Water Xingen Cake recipe

2. Pour an appropriate amount of boiling water into a small pot, add 8 grams of white jelly and 25 grams of white sugar, stir first, turn on a low heat

3. Turn off the heat when it's boiling, and let it sit aside for three minutes. The resulting Shui Xin Xuan Bing will be more crystal clear. Don’t take too long to cool and it will form. If it has been formed, you can reheat it and it will become liquid again~

4. Then pour it into the mold and it's 80% full

5. Put in the soaked cherry blossoms, and use toothpicks to make the blossoming shape, in order to make the cherry blossoms look better

6. Use a funnel to pour into the groove on the top of the mold. This step is to make it close tighter under pressure.

7. Leave it at room temperature for about an hour. If you like to eat cold, you can put it in the refrigerator for 20 minutes.

8. Ding ~ "Sakura Water Shingen Cake" with a speed of five centimeters per second is complete~~

9. Sakura Mizushingen Mochi is a traditional Japanese snack. It is made from glutinous rice flour and made into soft rice cakes and dipped in soybean flour. Sakura can also be replaced with your favorite fruit. Strawberries are highly recommended.