Sakura Mizushingen Mochi
by Xi Wei
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. 1. Soak the salted cherry blossoms for one hour to desalinate. In the meantime, it is best to change the water several times and soak in boiling water for a while to let its petals fully expand.
2. 2. Take 5 grams of white jelly and an appropriate amount of sugar, and pour them into the boiled water. (5g is used here to make the cherry blossom jelly more crystal clear when it is made, but it will take longer to solidify. If you want to make it solidify faster, you can add a little bit of white jelly.)
3. 3. Boil the water and pour it into the container. The white jelly dissolved in the water will continue to stir, and then let it stand for seven or eight minutes.
4. 4. After pouring into the ice hockey mold, put the cherry blossoms in the mold, and use chopsticks or toothpicks to adjust the cherry blossoms to a suitable position as much as possible, and place them at room temperature for one hour before they solidify. Pay attention to cover the mold lid.
5. 5. Carefully unmold the Shuixinxuan cake and pour it out. It can be dipped in brown sugar juice and eaten with soy flour.
6. 6. To make dipping sugar juice, take 60g of brown sugar or brown sugar, pour it into 40g of water and mix, boil it over a low fire, and keep it for five minutes, set aside to cool.
