The sakura flowers are pickled in salt and the taste is quite similar to sour plums. You can't eat the flowers straight out of the pack, they are very salty, you have to soak them in water first, before you use them in your recipes.
Was deciding between Kanten and Konnyaku jelly, ended up choosing the latter as I think the flowers will show through slightly better under Konnyaku jelly.
I'm so in love with sakura, I've to admit they don't exactly taste fantastic, but they are just too pretty. You can expect to see some sakura bentos and more upcoming sakura desserts recipes on the blog in the following weeks. :)
SAKURA JELLY RECIPE
10g Konnyaku Jelly Powder
5 tbsp sakura honey syrup
a handful of salted sakura
pink food colouring
- Put salted sakura in a bowl, cover with enough water and leave for around 2 hours. Then, dry the flowers on a paper towel. Set aside 5 tbsp of the water from soaking the sakura.
- Mix jelly powder and sugar, stir well.
- Boil 950ml of water and gradually add in the mixture in step 2. Add in sakura honey syrup, salted water set aside in step 1 and a little pink colouring (very little is needed, just dip a toothpick in food colouring, then dip it in the water). Stir till everything is dissovled.
- Scoop the mixture into bowls/mould. Add in sakura flower from step 1, use a toothpick to adjust the flowers. Chill in the refrigerator for around an hour.
- If you do not have sakura honey syrup, you can replace it with honey.