Recipe: at dinner Kanto-Style Sakura Mochi with Strawberries

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Recipe: at dinner Kanto-Style Sakura Mochi with Strawberries
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Recipe: at dinner Kanto-Style Sakura Mochi with Strawberries Delicious, fresh and tasty.

Kanto-Style Sakura Mochi with Strawberries. Great recipe for Kanto-Style Sakura Mochi with Strawberries. I wanted some treats to celebrate the Doll Festival holiday! I couldn't decide between sakuramochi or strawberry daifuku, so borrowing from the best of both, I came up with this!

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!".

You can have Kanto-Style Sakura Mochi with Strawberries using 10 ingredients and 12 steps. Here is how you cook that.

Ingredients of Kanto-Style Sakura Mochi with Strawberries

  1. You need 50 grams of Cake flour.

  2. Prepare 20 grams of Shiratamako.

  3. It’s 100 grams of Koshi-an (store-bought).

  4. It’s 4 of to 8 Strawberries.

  5. You need 4 of to 8 Sakura leaves preserved in salt.

  6. Prepare 2 tbsp of Sugar.

  7. Prepare 1 pinch of Salt.

  8. It’s 100 ml of Water.

  9. It’s 1 dash of Red food colouring.

  10. You need 1 of Vegetable oil.

I'm from Kanagawa prefecture and I grew up with this Kanto-style sakura mochi.

But in Hokkaido, where I am now, they normally sell Domyoji mochi and I can't buy the kanto-style sakura mochi.

I want to eat the kanto-style sakura mochi, so I make them myself every year around this time.

Easy Sakura Mochi with chewy and sticky rice cake on the outside, and sweet red bean paste filling on the inside!

Kanto-Style Sakura Mochi with Strawberries step by step

  1. Soak the salted sakura leaves in water to desalt for about 30 minutes. Change the water occasionally..

  2. Add just a bit of the water into the shiratamako, and knead well until lumps are completely gone..

  3. Add the sugar, salt, and food coloring to the bowl. Add half of the remaining water, and continue to mix..

  4. Sift in the flour, adding it in several portions. Alternate with small additions of the remaining water, while mixing until smooth..

  5. Let the mixture sit for 30 minutes..

  6. In the meantime, remove the hulls from the strawberries, rinse them, and gently wipe off the excess water. If the strawberries are big, cut in half..

  7. Remove the cherry leaves from the water, and gently wipe off the moisture. If the leaves are big, cut them in half, and remove the tough veins..

  8. Divide the anko paste into 8 equal portions and wrap each portion around a strawberry..

  9. Lightly grease a frying pan with oil, heat on low, then ladle in the batter. Using the back of the ladle, flatten the batter into a 1-mm thick, 10 x 6 cm round crepe..

  10. When the mochi batter has hardened, turn it over to cook the other side. The surface should be cooked just to the point where the batter is dry (do not brown)..

  11. Cool the batter, then wrap the balls of anko from Step 8..

  12. Then wrap each cake with a sakura leaf..

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.

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.