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Japanese Confectionary - Sakuranbo Cherries
Japanese Confectionary - Sakuranbo Cherries

Before you jump to Japanese Confectionary - Sakuranbo Cherries recipe, you may want to read this short interesting healthy tips about Selecting The Best Foods Will Help You Stay Fit And Healthy.

With regards to the foods that you eat, you will see that your overall health can be effected either positively or even negatively. One of the foods you ought to be avoiding is any kind of foods you get at a fast food spot. You will find that the nutrition in these kinds of is non existent and the unwanted side effects will be really bad. For this reason we are going to be going over the foods that you should be ingesting that will have a good effect on your health.

Also when it comes to having a dessert soon after your meals you should think of having various citrus fruits. All of the nutrition in citrus fruit, including vitamin C, are in addition essential for maintaining your health. One thing you might want to try for one of your desserts is actually to mix coconut with orange sections and top the mix off with a teaspoon of honey.

If you determine that your overall health is important to you, you should take these recommendations to heart. The one thing that you should actually avoid is all of the processed foods which you can buy in the stores, and start preparing fresh foods for your meals.

We hope you got insight from reading it, now let’s go back to japanese confectionary - sakuranbo cherries recipe. To make japanese confectionary - sakuranbo cherries you only need 7 ingredients and 16 steps. Here is how you do it.

The ingredients needed to make Japanese Confectionary - Sakuranbo Cherries:
  1. Prepare 5 grams Shiratamako
  2. Provide 15 grams Joshinko
  3. Use 30 grams Caster Sugar
  4. You need 30 ml Water (for the uirou)
  5. Take 1 grams Powdered kanten
  6. Get 120 ml Water (for the kanten)
  7. Take 1 dash Natural food coloring - yellow and red
Steps to make Japanese Confectionary - Sakuranbo Cherries:
  1. Wash the cherries and pat dry.
  2. Prepare the uirou. Put the shiratamako in a heatproof bowl, add a small amount of water, and dissolve.
  3. Add the joshinko, mix, add the remaining water, and mix well.
  4. Add the sugar and mix well until no longer floury.
  5. Lightly wrap with plastic wrap and heat in the microwave for 1 minute. Remove from the microwave, then knead well with a moistened wooden spatula or spoon.
  6. Wrap in plastic again, then microwave for 1 minute.
  7. Remove from the microwave, then knead well again with a moistened spatula or spoon. The uirou dough is ready.
  8. Once cooled, divide into two pieces. Dissolve the food coloring in water, coloring one part with the yellow, one with red.
  9. Roll out both pieces of dough. Cut out the pieces, adjusting the color as necessary.
  10. Bring the cut out pieces together to make a natural cherry-like color.
  11. Roll it out again, then wrap a cherry into it.
  12. Make the kanten liquid. It's actually prettier with sugar added, but the dough already has a good amount of sugar, so this is just to adjust the texture.
  13. Put the powdered kanten into a heatproof bowl, add 120 ml of water, and mix lightly.
  14. Microwave for about 2 minutes, remove from the microwave, and mix well. It's ready when the powder has completely dissolved.
  15. When the kanten has cooled (right before it gets hard), use a spoon to coat the uirou with it.
  16. Once the kanten coating has hardened, it's done.

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