【Sakura】Spring cherry blossoms and fruits

Ingredients

• Oil-free white bean paste 300g
• Glutinous rice flour 10g
• Water Appropriate amount
• Food coloring Appropriate amount

Steps

1. Add a small amount of glutinous rice flour to water several times and mix it into a dough that is slightly softer than the earlobe

2. Flatten the glutinous rice dough and cook it in boiling water until transparent

3. At the same time, heat the bean paste in the microwave and stir every 30 seconds to 1 minute until it becomes white and not sticky

4. Stir the cooked glutinous rice cakes and heated bean paste together and form a ball

5. Cut into small pieces and let them cool on the wooden board (be careful not to take too long to prevent them from drying out)

6. The processed bean paste is used to make wagashi skin, 15g/piece; the unprocessed bean paste is used as filling, 10g/piece. Rubbing

7. Use a toothpick to stick food coloring on the peel to dye it, and use the heel of your hand to fold and knead the peel evenly (do not use your palm)

8. Colorful dyed fruit peels and fruit fillings

9. Use the tiger's mouth to wrap the stuffing into the skin, using the same technique as wrapping glutinous rice balls or moon cakes, and smooth out the gaps at the interface

10. Poke a hole in the middle

11. Press out 5 marks with a triangular stick

12. Pinch out the sharp corners of the petals

13. The petals are pressed out of the sharp corners