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!