In Japan, salt-pickled cherry blossoms are used in Sakura tea, Sakura rice, and sweets.
Just by looking at the cherry blossoms, you can’t really smell the fragrance, but when they are pickled in salt, the sugar in the cherry blossoms reacts with the salt, giving off a sweet fragrance.
The gentle scent spreads in your mouth and you can feel the arrival of spring.
INGREDIENTS: 6cups (cupcake Liners 1.97×2.87×H1.28 inches)
- 20g salt pickled Sakura (cherry blossoms)
- 100g cake flour
- 1 tsp (4 g) baking powder
- 1 egg
- 3 tbsp sugar (cane sugar)
- 3 tbsp water
- 2 tbsp vegetable oil
INSTRUCTIONS
STEP
Soak salt pickled Sakura in water
- Quickly rinse the salt pickled cherry blossoms and soak in water for 10 minutes to remove the salt.
- Wipe off the moisture from the cherry blossoms, leave 6 for decoration, and chop the rest.
STEP
Make the batter
- Beat eggs in a bowl, add sugar and mix with a whisk. Add water and mix.
- Sift the cake flour and baking powder together, and mix. Add the vegetable oil and chopped cherry blossoms and mix.
STEP
Steam
- Pour the batter into a mold lined with cupcake liners. Decorate cherry blossoms.
- Place in a steamer and steam over medium-high heat for 18-20 minutes. Thread a bamboo skewer into it, and if the dough doesn’t stick to it, it’s done.
