Japanese Confectionary - Sakuranbo Cherries

• 5 grams Shiratamako
• 15 grams Joshinko
• 30 grams Caster Sugar
• 30 ml Water (for the uirou)
• 1 grams Powdered kanten
• 120 ml Water (for the kanten)
• 1 dash Natural food coloring - yellow and red

1. Wash the cherries and pat dry.
2. Prepare the uirou.
3. Put the shiratamako in a heatproof bowl, add a small amount of water, and dissolve.
4. Add the joshinko, mix, add the remaining water, and mix well.
5. Add the sugar and mix well until no longer floury.
6. Lightly wrap with plastic wrap and heat in the microwave for 1 minute.
7. Remove from the microwave, then knead well with a moistened wooden spatula or spoon.
8. Wrap in plastic again, then microwave for 1 minute.
9. Remove from the microwave, then knead well again with a moistened spatula or spoon.
10. The uirou dough is ready.
11. Once cooled, divide into two pieces.
12. Dissolve the food coloring in water, coloring one part with the yellow, one with red.
13. Roll out both pieces of dough.
14. Cut out the pieces, adjusting the color as necessary.
15. Bring the cut out pieces together to make a natural cherry-like color.
16. Roll it out again, then wrap a cherry into it.
17. Make the kanten liquid.
18. It's actually prettier with sugar added, but the dough already has a good amount of sugar, so this is just to adjust the texture.
19. Put the powdered kanten into a heatproof bowl, add 120 ml of water, and mix lightly.
20. Microwave for about 2 minutes, remove from the microwave, and mix well.
21. It's ready when the powder has completely dissolved.
22. When the kanten has cooled (right before it gets hard), use a spoon to coat the uirou with it.
23. Once the kanten coating has hardened, it's done.

shiratamako, sugar, water, kanten, water, coloring yellow

Taken from cookpad.com/us/recipes/150618-japanese-confectionary-sakuranbo-cherries (may not work)