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Ingredients
- 2 grams Powdered kanten
- 40 grams Granulated sugar
- 200 ml Water
- 50 ml Japone (cherry blossom liqueur)
- 3 Salt-preserved sakura flower
Method
- Soak the salt-preserved sakura in water for a while to remove some of the salt.
- Pour some water into a heatproof bowl, and microwave for 2 minutes at 500 W.
- Add the powdered kanten, mix well, and microwave for another minute.
- Add the sugar, mix, and microwave for another minute.
- Add the liqueur and mix.
- Place the salt-preserved sakura into the containers, one in each container.
- Pour the kanten mixture over the sakura.
- Let sit for 2 hours in room temperature to finish.
- For best results, chill in the fridge for 30 minutes before serving.
