Japanese Sweets: Sakura Jello

• 2 grams Powdered kanten
• 40 grams Granulated sugar
• 200 ml Water
• 50 ml Japone (cherry blossom liqueur)
• 3 Salt-preserved sakura flower

1. Soak the salt-preserved sakura in water for a while to remove some of the salt.
2. Pour some water into a heatproof bowl, and microwave for 2 minutes at 500 W.
3. Add the powdered kanten, mix well, and microwave for another minute.
4. Add the sugar, mix, and microwave for another minute.
5. Add the liqueur and mix.
6. Place the salt-preserved sakura into the containers, one in each container.
7. Pour the kanten mixture over the sakura.
8. Let sit for 2 hours in room temperature to finish.
9. For best results, chill in the fridge for 30 minutes before serving.

kanten, sugar, water, salt

Taken from cookpad.com/us/recipes/151406-japanese-sweets-sakura-jello (may not work)