Recipe: At Home Kansai-style Sakura Mochi

Recipe: At Home Kansai-style Sakura Mochi Delicious, fresh and tasty.
Kansai-style Sakura Mochi. 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 Great recipe for Kansai-style Sakura Mochi. I wanted to make Kansai region (Kyoto-Osaka area) style sakura mochi, so I made them using domyojiko.
Recipe by cherry This variation of sakuramochi hails from the western Kansai region of Japan, and apart from being based on a combination of sticky doumyouji-ko rice and fragrant sakura leaves, differs quite a bit from the identically named but crepe-like Kanto-style Sakuramochi.
The Kansai version wraps a ball of sweet anko bean paste in a layer of sticky doumyouji-ko rice flour, the coarse-grained texture of.
In Kyoto, this year's sakura blossoms have begun to fade and fall, pavements are covered in pink petals and streams are covered with them to the extent that the water cannot be seen.
You can cook Kansai-style Sakura Mochi using 9 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Kansai-style Sakura Mochi
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Prepare 100 grams of Domyojiko.
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You need 20 grams of Sugar.
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Prepare 1 dash of Salt.
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You need 1 dash of Red food coloring.
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It’s 150 ml of Water.
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You need 120 of to 150 grams Koshi-an.
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Prepare 3 tbsp of Boiling water.
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Prepare 6 of Cherry blossom leaves preserved in salt.
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You need 6 of Cherry blossoms preserved in salt (optional, if you have them).
The sakura season is not over for foodies though, we may still feast on sakura themed yummies for another few weeks.
This is sakura mochi, as it is made down here in.
There are different styles of sakura mochi in different regions of Japan.
Kanto-style sakura mochi uses shiratamako rice flour to make the mochi cake, and Kansai-style uses domyojiko, which is coarsely broken glutinous rice.
Kansai-style Sakura Mochi instructions
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If the koshi-an is very soft, put it in a heatproof container and microwave in 1 minute increments until its a consistency you can work with. Divide into 6 portions and form each into a ball..
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Soak the salted cherry leaves and blossoms in water for about 10 minutes to de-salt them..
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Put the water, food coloring and domyojiko in a heatproof container and mix together. Cover with plastic wrap, and microwave for about 5 minutes..
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Let it rest for about 10 minutes after taking it out of the microwave. Add the sugar and salt before the dough has cooled down completely, and mix them in well with a spatula..
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Divide the cooled dough into 6 portions. Press each portion flat between 2 sheets of plastic wrap. Put a ball of koshi-an in the middle and wrap the dough around it to form a neat shape..
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Wrap with a cherry leaf, and top with a cherry blossom..
My version is more like Kansai-style, but instead of domyojiko, I used the regular glutinous rice that's widely available.
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.
Sakuramochi is a Japanese sweet consisting of sweet pink-colored rice cake with a red bean paste (anko) center, and wrapped in a pickled cherry blossom (sakura) leaf.