Crème de sakura (sakura an)

GOURMANDE in OSAKA

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桜餡sakura an is the girlie version of anko, the classic sweet bean paste used to make Japanese sweets.

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It is traditionally flavored with pickled sakura.

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Dried daifuku mame. They are big white beans, very convenient to make Japanese sweets.

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After soaking and cooking.

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1. Paste the beans.
2. Add color (beni koji for red) and syrup or sugar. I also add a little brandy.
3. Pass the paste through a sieve.
4. Add pickled minced sakura leaves (for strong taste) and/or flowers (for lighter taste and pink bits in the mass).
5. Let a few hours, so the paste takes the full flavor.

The pickled sakura must be rinsed and soaked, otherwise they are really too salty.

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That’s the finished paste. It can be used in sweets and breads.

DSC07698-001 With the rest of paste that didn’t pass the filtering, and some leftover of anko bean paste…

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