Recipe: To Try At Home Easy! Microwavable Sakura Mochi (With Glutinous Mochi Rice)

Recipe: To Try At Home Easy! Microwavable Sakura Mochi (With Glutinous Mochi Rice) Delicious, fresh and tasty.

Easy! Microwavable Sakura Mochi (With Glutinous Mochi Rice). Microwavable Sakura Mochi (With Glutinous Mochi Rice). I originally got this recipe from my step-mother and it required starting your preparation the night before by soaking the steamed glutinous rice in sugar water overnight. It was a bother to make, so I checked easier.

This Japanese dessert recipe is quick to make at home and perfect for celebrating the spring season or other special occasions.

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.

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

You can cook Easy! Microwavable Sakura Mochi (With Glutinous Mochi Rice) using 6 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Easy! Microwavable Sakura Mochi (With Glutinous Mochi Rice)

1. It’s 360 ml of Mochi rice.

2. It’s 300 ml of Water.

3. Prepare 1 dash of Red food coloring.

4. Prepare 4 tbsp of Sugar.

5. Prepare 300 grams of Red bean paste.

6. It’s 16 of leaves Cherry blossom (sakura) leaves.

Sakura mochi 桜餅 is a Japanese sweet made of sweet pink-colored rice cake with a red bean paste filling, wrapped in a salted sakura leaf.

Mochi is a Japanese rice cake made of Japonica glutinous rice, called mochigome (糯米), that's been cooked and pounded into a sticky paste.

Once pounded, the rice is molded into a ball, rectangle, or other shape.

The texture is chewy and the flavor slightly sweet.

Easy! Microwavable Sakura Mochi (With Glutinous Mochi Rice) instructions

1. Wash the mochi rice, soak in plenty of water for about 2 hours, drain and mash the rice roughly with your fingers..

2. Soak the sakura leaves (not listed) for 10 minutes to remove the salt..

3. Put the rice and necessary water into a heatproof container. Mix the food colouring with a bit of water and add to the container..

4. Cover with something like plastic wrap, cook for 10 minutes in the microwave (500w), then mix with a rice spatula. Cover again to cook for 5 more minutes, then leave it to steam for 5 minutes..

5. Divide the red bean paste into 16 portions and roll each of them into balls..

6. Add the sugar into Step 4s rice and mix well. Then divide into 16 portions..

7. Spread the rice on the plastic wrap, place the red bean paste in the centre, wrap the an bean paste completely up inside, and shape into a ball..

8. Wrap a sakura leaf around the mochi. (The saltiness gives it a distinct taste.).

The style of Sakura Mochi in Japan actually differs by region.

Generally, the east of Japan or the Kanto region (Tokyo area) uses shiratamako (sweet rice/glutinous rice flour 白玉粉) as the main ingredient for mochi.

It resembles a mini pancake rolled up.

This recipe is pretty darned good and very easy.

For traditional mochi to serve with azuki beans I would decrease the sugar even by half.