Easiest Way to Special Tasty Easy Domyoji Sakura Mochi in the Microwave

Easiest Way to Special Tasty Easy Domyoji Sakura Mochi in the Microwave Delicious, fresh and tasty.

Easy Domyoji Sakura Mochi in the Microwave. Easy Domyoji Sakura Mochi in the Microwave Steaming the mochi and following the steps written on the domyojiko packet takes too long! I've heard a lot about how to cook these in a microwave and decided to come up with my own balance of ingredients and little tricks and uploaded my own recipe. Great recipe for Easy Sakura Mochi (Domyoji) Using A Microwave Steaming Container.

Sakura mochi 桜餅 is a Japanese sweet made of sweet pink-colored rice cake with a red bean paste filling, wrapped in a salted sakura leaf.

I've heard a lot about how to cook these in a microwave and decided to come up with my own balance of ingredients and little tricks and uploaded my own recipe.

Don't add too much red food colouring!

You can have Easy Domyoji Sakura Mochi in the Microwave using 6 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Easy Domyoji Sakura Mochi in the Microwave

1. You need 150 grams of Domyojiko.

2. It’s 1 tbsp of Castor sugar.

3. It’s 300 ml of Boiling water.

4. It’s 1 dash of Red food colouring.

5. It’s 500 grams of Anko.

6. It’s 12 of Salt preserved sakura leaves.

Fold the mixture with a plastic or rubber spatula or spoon and put the lid back on.

There won't be much to fold at this point since the mixture will be more liquid than solid.

I've heard a lot about how to cook these in a microwave and decided to come up with my own balance of ingredients and little tricks and uploaded my own recipe.

Don't add too much red food colouring!

Easy Domyoji Sakura Mochi in the Microwave step by step

1. Add the white sugar and boiling water to a bowl and dissolve the sugar. Add the red food colouring by dripping it off the end of a skewer. When you have a faint pink colour, stop and mix in the domyojiko..

2. Cover the bowl in cling film and microwave for 3 minutes. Take the bowl out, give it a stir and put back in for a further 3 minutes. Take it out again and leave the wrap on to allow the mixture to steam for 10 minutes..

3. During this time, separate the anko into 12 equal portions and roll into balls. According to the instructions on the packet of sakura leaves, either rinse with water or leave them to soak..

4. Separate the mixture from Step 2 into 12 equal portions. Place 1 portion on top of a sheet of cling film and using wet hands, stretch it out thinly. Place a ball of anko on top..

5. Use the cling film to wrap the domyoji-ko mixture around the red bean paste and form into a ball. Then peel off the cling film and use wet hands to press it into an oval shape..

6. Remove the stem from the cherry leaf and wrap around the mochi so that the vein side is showing on top..

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.

When Japanese just say "Sakura Mochi", in most cases that refers to the Domyoji Mochi rice cake.

Chomeiji Sakura Mochi (長命寺桜餅) On the other hand, Chomeiji Mochi is a type of Sakura Mochi that originated in an old Japanese temple located in Mukojima, Tokyo whose name is " Chomeiji (長命寺) " ( Google Map ).