Tuesday, March 30, 2010

Cherry Blossom Agar-agar
















It's full blossom of Sakura in Japanese since last week. The celebrations have started. How I wish I could be there to witness the bloom....
Bought some pickled Sakura from Tokyo, and just nice I could make some pretty and delicious cold dessert for our hot hot weather. I created my own Singapore and Japanese agar-agar adding Pandan leaves during the cooking process and I love that sweet aroma of Pandan. Making that floating sakura flowers in the agar-agar, I used grated strawberry and mixed with some milk to get that pink then add into a small portion of agar-agar liquid to let it set quickly then cut out the sakura shape using cookie cutter.
I made them into two layers, the bottom layer I filled with the clear agar-agar and the cut out sakura, and let it set, for the top I tinted the agar-agar with little red to make the pink followed by the pickled sakura. Refrigerate the agar-agar till all set. Done!

6 comments:

Kitchen Corner said...

Har.. very lovely color! Looks very the Japanese dessert!

Honey boy said...

Thanks Grace, think making Japanese dessert is never easy....

Blessed Homemaker said...

Very soothing colours :)

Honey boy said...

Thanks BH!Pink always make people feel cosy and loved.

Christine said...

Hi! I discovered your blog from my FEEDJIT LIVE TRAFFIC FEED, I've linked you to my blog. Happy Baking!

Honey boy said...

Hi Christine,

Thanks! Do drop by more often.

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