How to Quick Eating on a Dime Strawberry and Sakura Mochi

How to Quick Eating on a Dime Strawberry and Sakura Mochi Delicious, fresh and tasty.

Strawberry and Sakura Mochi. Great recipe for Strawberry and Sakura Mochi. I topped unusually shaped sakura mochi with fresh cream and strawberries. My mother made these aiming for a spring-like variation of ichigo daifuku dumplings.

Strawberry Mochi is one of our family's favorite desserts, along with Mochi Ice Cream, Matcha Mochi, Daifuku, and Sakura Mochi.

It may seem intimidating to make this show-stopping treat, but it's quite easy to prepare with a few simple tips.

They might look like cupcakes but these are Mochi type 'Wagashi' Japanese Sweets.

You can cook Strawberry and Sakura Mochi using 9 ingredients and 13 steps. Here is how you cook that.

Ingredients of Strawberry and Sakura Mochi

1. It’s 50 grams of Domyojiko.

2. You need 50 grams of Water.

3. You need 10 grams of Castor sugar or superfine sugar.

4. You need 1 dash of Salt.

5. It’s 1 of Red food coloring.

6. You need 50 grams of Koshi-an sweet bean paste.

7. You need 1 of Whipped cream.

8. It’s 3 small of Strawberries.

9. It’s 3 of leaves Salt-preserved cherry leaves.

This is a Japanese Sweet that goes as close to a Western sweet as it can get.

This time I received good revue from the people who tasted this sweet.

They said that "it tastes exactly like Strawberries & Cream!". i made Strawberry Mochi/Daifuku of Japanese sweets Wagashi.there are a variety strawbery mochi today. this time,i made white sweet bean paste and Gyūhi strawberry mochi because it's so yummy and.

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

Strawberry and Sakura Mochi step by step

1. Soak the cherry leaves to remove the sal. (Please soak as needed for the cherry leaves you have.).

2. Put the Domyoji-ko and water in a bowl. Cover with plastic wrap, and leave to soak for an hour. Mix it up using a cut-and-fold motion with a rubber spatula, and microwave for 1 minute 10 seconds at 500 W..

3. Cut and fold in the sugar, salt and food coloring using the rubber spatula until its evenly mixed..

4. Cover with a tightly wrung out moistened kitchen towel, and leave to cool down at regular room temperature..

5. Spread out a large sheet of plastic wrap. Put the Domyoji-ko dough on it and fold it into a 12cm square. Cover the dough with plastic wrap, and roll it out with a rolling pin..

6. Open up the plastic wrap and cut the dough into elongated trapezoids as shown in the photo..

7. Divide the koshi-an into 10 g portions. Make a well in the middle of each with the blunt end of a cooking chopstick or similar implement..

8. Wrap the formed koshi-an with the dough, sticking the dough around it..

9. Pat the de-salted cherry leaves dry and cut in half lengthwise. Fold each half leave as shown in the photo..

10. Wrap the folded leaf around the Step 8 dough, so that the folded part is on the outside..

11. Put whipped cream in a piping bag, and pipe it into the indented part of the koshi-an..

12. Top with strawberries cut in half to finish..

13. To give as gifts, pack in a case..

This Kansai-style sakuramochi has an excellent aroma and the slight pink color gives the dessert an elegant style. [r High-end sakura mochi and other traditional and contemporary Japanese sweets.

It is typically eaten in the springtime in Japan during hinamatsuri (Girl's Day) and hanami (cherry tree flower viewing season).

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.