Sift the cake flour and the baking powder together.
Soak the salted sakura petals in lukewarm water, drain, squeeze out excess water, then cut into small pieces.
Add the milk, matcha, and sugar to a bowl, and mix well. When the matcha dissolves, stir in the vegetable oil.
Add the sifted dry ingredients to the bowl, then add the salted sakura petals and mix.
Line 3 pudding cups with glassine paper, pour in the batter, then steam for about 13 minutes.
Story Behind this Recipe
I came up with a snack for springtime. I'm glad I was born Japanese. I want to view the cherry blossoms with that thought in mind.
Remove the salt from the salted cherry petals. Mix well so the matcha powder doesn't turn lumpy. After combining the milk, matcha powder, and sugar, if you let it sit, the lumps of matcha powder should dissolve. Prepare the steamer when filling the cups in Step 5.