Easiest Way to Autumn Perfect Doumyouji Sakura Mochi

Easiest Way to Autumn Perfect Doumyouji Sakura Mochi Delicious, fresh and tasty.

Doumyouji Sakura Mochi. Great recipe for Doumyouji Sakura Mochi. To celebrate Hinamatsuri (Girl's Day Festival), I made this Kansai-style sakura mochi that features the subtle saltiness of the sakura leaf, sweetness of an, and the grainy texture of doumyouji-ko. The coloring should be very light to produce a refined.

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Doumyouji-ko is a type of rice flour made from mochi rice that has been steamed, dried, and then broken into a coarse flour partway between rice and ground mochiko.

You can cook Doumyouji Sakura Mochi using 7 ingredients and 10 steps. Here is how you cook it.

Ingredients of Doumyouji Sakura Mochi

1. Prepare 60 grams of Domyoujiko (coarsely ground rice flour).

2. You need 1 dash of Red food coloring.

3. You need 1 tbsp of Sugar.

4. It’s 1 dash of Salt.

5. It’s 90 ml of Water.

6. You need 75 grams of Tsubu-an (chunky sweet adzuki bean paste), or koshi-an (smooth sweet bean paste).

7. It’s 5 of Salt-preserved sakura leaves.

Well-stocked Japanese specialty stores should carry it.

Tsubuan can be used instead of koshian if you prefer it.; You should be able to find salt-preserved sakura leaves at Japanese specialty markets.

Sakura-Mochi is seasonal speciality in Japan, using salt-pickled Sakura leaves which gives delicate aroma of Sakura to its pink dough.

Kantou (Tokyo area) style uses rice flour and make it like a pancake, but Kansai style uses Doumyouji-ko (steamed, dried, and split glutinous rice) which was invented by the nuns at Doumyouji-temple in Osaka as.

Doumyouji Sakura Mochi step by step

1. To prep the ingredients: Remove the salt content of the sakura leaves by soaking them in water (for about 15-20 minutes). Divide the an paste into 5 equal portions, and roll each into an oblong ball..

2. Add a tiny bit of the food coloring to 90 ml of water to produce a light pink color..

3. In a heat-proof bowl, add the doumyouji-ko and pink colored water from Step 2 and mix well with a spatula..

4. Cover with plastic wrap and microwave at 500 W for about 4 minutes. (Adjust the cooking time according to the amount youre making, the wattage of your microwave, etc.).

5. Let the dough steam under the plastic wrap for about 10 minutes. Add sugar and salt and mix well with a spatula in a cutting motion..

6. Wrap the dough from Step 5 with plastic wrap and roll into a thick bar. Divide the bar into 5 equal portions with a moistened knife..

7. Wrap each portion in plastic wrap and form into a flat cake to wrap the an paste. Wrap the prepared an paste from Step 1, to make oblong-shaped mochi..

8. Repeat Step 7 to create 4 more pieces..

9. With the underside of the leaf facing down, place each piece of mochi on a sakura leaf, and youre done!.

10. [I used the quartered doumyouji-ko bought from "cotta" (a Japanese online shopping website), and the salt-preserved sakura leaves (small) were bought from "cuoca" (a Japanese specialty store for confectioneries).].

Sakura-mochi is one of my absolute favorite wagashi of all time, and I was thrilled to discover it can be easily made at home.

There are two main regional variations for sakura-mochi.

My preferred version uses doumyouji-ko （道明寺子粉）, granules made from mochi rice that has been soaked in water, steamed, dried, and then coarsely ground.

Here's another kind of sakuramochi; the mochi cake is made of Doumyouji rice, which is medium grain instead of short grain.

It's a nice couple of bites.