1

Take a bowl and put some salted cherry blossoms in it.

2

Pour warm boiled water into a bowl to soak the cherry blossoms, and change the water 3-5 times in the process.

three

Pour the white bean jelly into the boiling pot.

four

Then pour sugar into the pot, too.

five

Pour boiling water into a boiling pot and turn on a big fire.

six

Boil the water in the pot and stir until the sugar is completely melted.

seven

Then pour the white bean jelly water into a cup with a spout and let it stand for 3 minutes.

eight

Put the cleaned and dried mold on a horizontal table, and pour the white jelly water into the 90% position.

nine

Put the cherry blossoms in the mold, open them slightly with chopsticks and put 1-2 into a ball.

10

Close the lid tightly, or there will be a gap in the middle. Fill up each ball. When closing the lid, heat the white bean jelly with low fire to prevent solidification.

1 1

After filling, it can be stored at room temperature 1 min, or it can be refrigerated in the refrigerator, which is more refreshing.

12

It's time to open the lid. Don't leave it too long.

13

Pour the bean powder and brown sugar juice into a small bowl. When eating, you can dip them in or pour them all on the Xuan cake. It's delicious.