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1
Wash the cherries and pat dry.
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2
Prepare the uirou.
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3
Put the shiratamako in a heatproof bowl, add a small amount of water, and dissolve.
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4
Add the joshinko, mix, add the remaining water, and mix well.
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5
Add the sugar and mix well until no longer floury.
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6
Lightly wrap with plastic wrap and heat in the microwave for 1 minute.
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7
Remove from the microwave, then knead well with a moistened wooden spatula or spoon.
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8
Wrap in plastic again, then microwave for 1 minute.
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9
Remove from the microwave, then knead well again with a moistened spatula or spoon.
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10
The uirou dough is ready.
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11
Once cooled, divide into two pieces.
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12
Dissolve the food coloring in water, coloring one part with the yellow, one with red.
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13
Roll out both pieces of dough.
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14
Cut out the pieces, adjusting the color as necessary.
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15
Bring the cut out pieces together to make a natural cherry-like color.
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16
Roll it out again, then wrap a cherry into it.
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17
Make the kanten liquid.
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18
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.
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19
Put the powdered kanten into a heatproof bowl, add 120 ml of water, and mix lightly.
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20
Microwave for about 2 minutes, remove from the microwave, and mix well.
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21
It's ready when the powder has completely dissolved.
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22
When the kanten has cooled (right before it gets hard), use a spoon to coat the uirou with it.
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23
Once the kanten coating has hardened, it's done.
