Soak the salt-preserved sakura in water for a while to remove some of the salt.
Pour some water into a heatproof bowl, and microwave for 2 minutes at 500 W.
Add the powdered kanten, mix well, and microwave for another minute.
Add the sugar, mix, and microwave for another minute.
Add the liqueur and mix.
Place the salt-preserved sakura into the containers, one in each container. Pour the kanten mixture over the sakura.
Let sit for 2 hours in room temperature to finish.
For best results, chill in the fridge for 30 minutes before serving.
Story Behind this Recipe
I wanted to make some Japanese sweets-style sakura jello.
This is a variation of a Japanese dessert called "Kingyokukan." You keep the jello in room temperature to prevent the mixture from becoming cloudy. The more sugar you use, the more transparent the kanten will be.