material
4 servings
- rice flour 46g
- Almond flour 30g
- potato starch 20g
- Matcha 4g (2 teaspoons)
- baking powder 4g (1 teaspoon)
- salt A pinch
- Silken tofu 50g
- Light sesame oil 25g
- sugar 15g
- White Chocolate Appropriate amount
- Salted cherry blossoms 4 (available on Amazon)
How to make it
Soak the salted cherry blossoms in water for about 10 minutes to remove the salt, then place on kitchen paper to drain.
Preheat the oven to 190℃.
Add the rice flour, almond flour, potato starch, matcha, baking powder and salt to a bowl and mix well with a whisk.
In another bowl, mix the silken tofu and sugar with a whisk, then add the light sesame oil and mix well to emulsify.
Add 2 to 3 and mix with a rubber spatula.
*Make sure to knead the ingredients thoroughly.
Divide into 4 portions, roll them into balls, place on a baking tray lined with parchment paper and bake at 200°C for 18-20 minutes.
Once cooled, drizzle on the melted white chocolate and top with salted cherry blossoms.
Tips and tricks
・You can use any vegetable oil you normally use for the light sesame oil.
・Use rice flour for confectionery (low water absorption).
The way it clumps together will vary depending on the rice flour you use, so if it’s too hard, add water or soy milk, and if it’s too loose, add more rice flour until it’s firm enough to be rolled into a ball without being sticky.
