How to make Sakura Suixingen cake

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  1. Soak the cherry blossoms in cold water for half an hour to an hour to remove the salt and then soak the flowers in boiling water.If you think the branches are too long, you can cut them Short

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  2. Boil 200 grams of water and sugar.Mix the white jelly with a little hot water, pour it into the sugar water and bring to a boil.

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  3. Separate the mold.First pour the jelly liquid into the other half and add the cherry blossoms.Use chopsticks to open the petals, place them on the other half of the mold, pour cold water on top to increase the weight (to avoid side leakage if you continue to add jelly liquid), and when done, continue to add jelly liquid into the mold until it is full.Let it sit for a while to set, then put it in the refrigerator and let it sit at room temperature for an hour.

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  4. Prepare peanut powder: Take an appropriate amount of peanuts and fry them in a dry pot, peel them, and grind them into powder.It is best to sift them once.That’s it

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  5. Take 15 grams of brown sugar, add 45 grams of water, bring to a boil over high heat, then turn to low heat and continue cooking to evaporate some of the water, turning it into a slightly thick syrup.

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  6.When eating Xuanbing, eat it with syrup and peanut powder.It tastes very good