Recipe: Delicious Microwaved Sakura Mochi with Koshi-an

Recipe: Delicious Microwaved Sakura Mochi with Koshi-an Delicious, fresh and tasty.

Microwaved Sakura Mochi with Koshi-an. Great recipe for Microwaved Sakura Mochi with Koshi-an. Sakura mochi is pretty easy to make. But it is pretty difficult to get the salted sakura leaves.

If there is too much excess moisture from the store bought koshi-an, cook it in a frying pan to evaporate the moisture.

Then cover with a little bit of katakuriko.

Or you can wait until it hardens a little, which will make it easier to form the shapes.

You can have Microwaved Sakura Mochi with Koshi-an using 7 ingredients and 8 steps. Here is how you cook it.

Ingredients of Microwaved Sakura Mochi with Koshi-an

1. You need 150 grams of Domyojiko.

2. It’s 220 ml of Water.

3. You need 1 tbsp of Sugar.

4. It’s 1 pinch of Salt.

5. It’s 1 dash of Red food coloring.

6. You need 150 grams of Anko.

7. Prepare 10 of Salted sakura leaves.

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.

Sakura mochi is best eaten on the same day it is prepared.

However, it may be stored in the refrigerator for up to three days and warmed in the microwave prior to eating.

Microwaved Sakura Mochi with Koshi-an step by step

1. Put water, sugar, salt, red food coloring in a heatproof bowl and dissolve. Make sure to add just a small amount of the red food coloring. I used about 3 scoops with a toothpick..

2. Add the domyojiko to Step 1 and mix. Cover with plastic wrap and heat in a 600 W microwave for 2 minutes..

3. Take Step 3 out of the microwave, mix, wrap it again with a plastic wrap and heat for another 3 minutes. Then let it sit in the microwave for 10 minutes to steam..

4. Divide the anko into 10 portions in advance, and roll into balls..

5. Divide the mochi into 10 portions and wrap in a plastic wrap. I divided them each into about 40 g portions this time..

6. Roll out the mochi into a disk on the plastic wrap, place one portion of anko and form it into a ball shape..

7. Wrap a sakura leaf around it, and cover with plastic wrap to avoid drying out..

8. After making all 10 pieces, they are ready~ Leave them to cool, and then enjoy..

It is best to wrap each individual mochi securely with plastic wrap and then store them in the refrigerator.

Stretch the mochi to widen the surface and fold each side to meet in the center and pinch the ends.

Keep on pinching as you shape the mochi into a ball and set it on a plate.

Kinako Mochi: Mix half kinako powder, half sugar, and a pinch of salt.

Dip the mochi in water and dip it in the kinako, or serve the mochi sprinkled with kinako on top.