How to Love Perfect Classic Sakura Mochi (With Domyoji-ko)

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How to Love Perfect Classic Sakura Mochi (With Domyoji-ko)
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How to Love Perfect Classic Sakura Mochi (With Domyoji-ko) Delicious, fresh and tasty.

Classic Sakura Mochi (With Domyoji-ko). So let's start with the famed sakura mochi — you'll be surprised to learn how easy it is to make it yourself! That's how I came up with this recipe. Adjust the amount of red food coloring to.

Thus, the name of this Sakura Mochi is derived from its.

In fact, Sakura mochi differs from the region of Japan.

I am from the Kansai region and this is the type of Sakura mochi which I grew up with.

You can cook Classic Sakura Mochi (With Domyoji-ko) using 9 ingredients and 9 steps. Here is how you cook it.

Ingredients of Classic Sakura Mochi (With Domyoji-ko)

  1. It’s 500 grams of Koshi-an.

  2. It’s 250 grams of Domyojiko.

  3. You need 100 grams of Sugar.

  4. Prepare 25 of leaves Salt-preserved cherry leaf.

  5. You need 400 ml of Water.

  6. You need 1 dash of Edible food coloring (red).

  7. You need of Sugared water for moistening your hands.

  8. It’s 200 ml of Water.

  9. Prepare 2 tbsp of Sugar.

It is also called "Dōmyōji Mochi" where the red bean paste is wrapped with mochi made with Dōmyōji flour.

Ingredients: domyoji-ko (crushed glutinous rice), sugar, salt, red bean jam, strawberries, salted sakura leaves.

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Back. sakura mochi is eaten during the cherry blossom viewing festival as well as hinamatsuri (girls' day) in japan. there are generally two kinds of sakuramochi - the kanto (tokyo) style one where azuki bean paste-filled pancake/crepe is wrapped with pickled sakura leaf and the kansai style's which is made with domyoji-ko, a kind of glutinous rice flour that is steamed and filled with azuki. when a .

Classic Sakura Mochi (With Domyoji-ko) step by step

  1. Dissolve a small amount of red food coloring in water to dye it pink..

  2. Heat the water from Step 1 and add the Domyojiko once it starts boiling. While stirring, continue to heat until all of the moisture has been absorbed by the rice flour..

  3. Combine the ingredients thoroughly with a wooden spatula or spoon and once the mixture has become plump and soft, stir in the sugar..

  4. Lay a damp tea towel out in a steamer and steam the mixture from Step 3 for 15 minutes..

  5. Divide the bean paste into 25 portions and roll them into balls. Set aside..

  6. Wash the cherry leaves one by one under running water. To strain away excess water, place in a sieve, and set aside..

  7. After Step 4 is finished steaming, divide it into 25 equal portions..

  8. Wet your hands in the sugar water mixture and wrap the koshi-an balls in the rice mixture from Step 7..

  9. Wrap the balls made in Step 8 in sakura leaves..

Classic traditional mochi with whole sweet azuki filling!

Kinako-powdered yomogi mochi with smooth azuki filling!

Pillowy mochi surrounds smooth white shiro-an filling!

Place sugar and water in a bowl and add a bit of red color to make a light coloring.

Add the domyoji ko and mix.