Crème de sakura (sakura an)

DSC07671-002

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

DSC07064-001

It is traditionally flavored with pickled sakura.

DSC03690-001

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

DSC07652-001

After soaking and cooking.

2013-03-232

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.

DSC07684-001

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, I made a toast.

Wagashi Saga : Japanese sweet posts and tutorials.

Recipes using sakura-an :
DSC07734-001sakura mochi
DSC08042-002double sakura waffles
DSC08359-001sakura anpan

DSC07679-001