Shingen Mawa, a delicate Japanese jelly dessert, becomes even more enchanting when infused with the subtle elegance of sakura (cherry blossoms). Here’s a simple guide to crafting this springtime treat.
Ingredients:
- 200ml white soy milk (or regular soy milk)
- 200ml water
- 30g sugar
- 15g gelatin powder (or 4 sheets)
- 1 tbsp dried sakura blossoms (food-grade)
- 1 tbsp lemon juice (to preserve color)
- Honey or kuromitsu (black sugar syrup) for serving
Steps:
1. Prepare Sakura Blossoms: Rehydrate dried sakura blossoms in warm water for 10 minutes, then drain. Reserve a few for garnish.
2. Bloom Gelatin: Soak gelatin in 3 tbsp cold water until soft (about 5 minutes).
3. Infuse Liquid: In a pot, combine soy milk, water, and sugar. Heat gently until warm (not boiling). Add sakura blossoms and lemon juice, steep for 5 minutes, then strain to remove petals.
4. Dissolve Gelatin: Return the liquid to low heat. Add bloomed gelatin, stirring until fully dissolved. Do not boil.
5. Set the Jelly: Pour the mixture into molds. Refrigerate for at least 4 hours, or until firm.
6. Serve: Unmold the jelly, top with reserved sakura blossoms, and drizzle with honey or kuromitsu.
Tips: For a vibrant pink hue, use edible sakura extract. Enjoy this wobbly, floral dessert as a refreshing spring delicacy!
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