Recipe: Appetizing Small Sakura Mochi

Recipe: Appetizing Small Sakura Mochi Delicious, fresh and tasty.

Small Sakura Mochi. Easy Sakura Mochi with chewy and sticky rice cake on the outside, and sweet red bean paste filling on the inside! It's rolled into beautiful pink mochi balls and covered with an edible pickled cherry blossom leaf. This Japanese dessert recipe is quick to make at home and perfect for celebrating the spring season or other special occasions.

The mochi dough is not that sweet.

Use the adzuki bean paste of your choice.

Sakura mochi is a Japanese dessert that is pink, just like the sakura (cherry blossom flowers) and is made of sweet glutinous rice and filled with a sweet red bean paste.

You can cook Small Sakura Mochi using 10 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Small Sakura Mochi

1. Prepare 5 of blossoms Salt-preserved sakura blossoms.

2. You need 40 grams of + 40 grams Shiratamako.

3. You need 20 grams of Joshinko.

4. You need 16 grams of Sugar.

5. You need 4 grams of Trehalose.

6. It’s 95 ml of Water.

7. You need 1 of tiny bit Red food coloring.

8. You need 120 of to 150 grams An of your choice.

9. You need 1 of for finishing Preserved sakura blossom leaves or salted sakura blossom.

10. It’s 1 of Mochiko flour or katakuriko.

It is wrapped in a pickled sakura leaf which is edible.

Sakura Mochi is a Japanese spring dessert wrapped with a salt-pickled sakura leaf.

This Kansai-style sakuramochi has an excellent aroma and the slight pink color gives the dessert an elegant style. [r Decorate the mochi with cherry blossom on top.

Sakura Mochi has a nice balance of the taste between the salty pickled leaves and sweet red bean paste.

Small Sakura Mochi step by step

1. Rinse the preserved sakura leaves and blossoms and soak in clean water to remove the saltiness. Drain the blossoms well which you are going to add to the mochi dough. Separate the flowers from the stems..

2. Shape the anko into small balls. To make regular-sized ones, take 20 to 25 g of anko for each, and take 8 g for small-sized ones..

3. The sakura mochi pictured on top has homemade sakura-an.You could also use the store-bought variety..

4. After removing the saltiness from the sakura leaves, chop finely and add to the anko. You can enjoy the nice sakura flavour in the adzuki bean paste easily in this way..

5. Put the shiratamako, joshinko, sugar and trehalose in a bowl. Add the food colouring dissolved in water. Mix well with chopsticks..

6. Cover the bowl with cling film loosely and microwave for 1 and half minutes. Remove the bowl from the microwave and mix well with a heat-proof plastic spatula. Microwave for another 30 seconds and mix again..

7. Microwave for another 30 seconds and mix again. If necessary, microwave for another 30 seconds…until the mixture is elastic and shiny. It will form a dough..

8. Put the mochi dough onto a work surface dusted with mochitoriko flour. Divide the dough into 5 portions and then divide each into 3 portions..

9. Dust your fingers and shape the portioned dough into a flat round with your fingers (make the centre thicker). Wrap the adzuki bean paste with a piece of dough and it is done. Make them pretty..

10. This is one of 15 sakura mochi. Theyre so small. Try your best not to eat them all before serving them to other people..

11. This is a regular sized one (a 1/5 portion). I added chopped sakura leaves to the aduki bean paste..

12. Here are Sakura Strawberry Daifuku'. These are particularly popular with girls..

13. Look how pretty they are!.

The texture of the chewy sweet glutinous rice with sweet Anko filling is simply delectable.

Mix in the aroma of cherry blossom and the experience is simply amazing!

The cherry blossom season in Japan is one of the most spectacular and beautiful times of the year.

This traditional sweet from around the Tokyo area uses the new-season cherry leaves to encapsulate the visual effect of the season in something edible.

The balance of the salty pickled leaves and the sweet bean paste, and the chewiness of the pancake are the secrets to this sweet dish. for tsubaki mochi (camellia mochi) Prepare mochi rice as for sakura mochi.