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1
If you are going to make your own tsubu-an, refer to.
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2
Soak the salt preserved cherry leaves in plenty of water for about half a day to de-salt (change the water occasionally.)
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3
After the leaves have been de-salted, cut off the thick stem and finely chop the rest.
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4
Wash the salt off the cherry blossoms too, and leave to soak for a few hours in water.
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5
Combine the powdered kanten and 150 ml of water and mix well.
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6
Cook over medium heat while stirring until it comes to a boil.
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7
Turn the heat down to low, and simmer for about 2 minutes then turn off the heat.
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8
Put the tsubu-an in a heatproof container and add the kanten liquid little by little while mixing.
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9
Microwave for 4-5 minutes without covering.
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10
Take it out twice during that time to mix well.
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11
When the mixture has cooled, add the chopped cherry leaves and stir in.
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12
Pour the mixture into a square container (about 18 cm square) and chill until set in the refrigerator.
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13
When it has set completely, take it out of the container and cut into 9 squares.
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14
Add shiratama-ko to 100 ml of water little by little to dissolve.
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15
Add cake flour and sugar also, mix well and add vegetable oil too.
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16
Coat the cut squares from Step 4 thinly in batter, and cook in a frying pan that has been warmed over low heat, pressing the yokan squares down lightly on each side.
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17
Coat the side that will face up with the batter, press on a well dried cherry blossom, and cook until set.
