Sakura Jelly 樱花果冻
Anncoo Journal
Anncoo Journal
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Ingredients

  • Ingredients
  • Bottom layer
  • 250 ml water
  • 3 tbsp caster sugar
  • 2 tsp sakura tea powder
  • 1 + 1/4 tsp agar agar powder
  • 100 ml fresh milk
  • 4 tsp sakura honey syrup
  • Top layer
  • 400 ml water
  • 1 + 1/4 tsp agar agar power
  • 3.5 tbsp sugar
  • 4 tsp honey syrup
  • 8 pickled sakura blossoms

Instructions

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