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1
Soak the pickled sakura blossoms in water (not listed in the ingredients) for about one hour.
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2
Pat them with a paper towel to remove excess water.
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3
Rinse the pickled sakura leaves briefly to remove the salt.
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4
Pat them with a paper towel to remove excess water.
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5
Remove the stem from the leaves.
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6
Divide the anko into 5 portions and shape into balls.
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7
Wrap with the rinsed sakura leaves.
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8
Prepare 5 sheets of parchment paper cut into small square (4 x 4 cm).
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9
Combine the cake flour and baking powder in a bowl.
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10
Mix them with a whisk until smooth and fluffy.
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11
Put the water and red food colouring in a small container, and stir well.
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12
Put the granulated sugar in a bowl.
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13
Add the water and dissolved red food colouring into the bowl.
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14
Mix them well.
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15
Add the dry ingredients you combined at Step 5 at once into the bowl.
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16
Fold it in until the dough comes together.
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17
Dust your working surface, and place the dough on it.
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18
Knead lightly, and divide into 5 portions and shape into balls.
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19
Bring water to a boil in the steamer.
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20
Roll the ball you made at Step 7 into a round circle (8cm in diameter), making the centre a touch thicker than the edges.
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21
Put the anko wrapped with the leaf you made at Step 3 at the centre of the dough.
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22
Wrap the anko and leaf with the dough, and close the ends tightly.
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23
Roll out the dough on a dusted working surface if you like.
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24
It would be easier to roll out.
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25
Place the dough on the sheet you prepared at Step 4.
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26
Reshape the dough.
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27
Place the sakura blossoms you prepared at Step 1 on top of the dough.
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28
Line a damp tea towel on the bottom of the steamer, and place the dough on it.
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29
Steam on high heat for 8 minutes.
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30
If you use a metal steamer, make sure to wrap the steamer lid with dry cloth to prevent any water droplets.
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31
When the manju is cooked, turn off the heat.
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32
Enjoy!
