How to Best To Try At Home Easy Sakura-mochi using a Rice Cooker

How to Best To Try At Home Easy Sakura-mochi using a Rice Cooker Delicious, fresh and tasty.

Easy Sakura-mochi using a Rice Cooker. Great recipe for Easy Sakura-mochi using a Rice Cooker. This is my mum's way of making these. Take a tiny bit of the food colouring on the tip of a toothpick.

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.

You can cook Easy Sakura-mochi using a Rice Cooker using 6 ingredients and 11 steps. Here is how you cook it.

Ingredients of Easy Sakura-mochi using a Rice Cooker

1. Prepare 700 grams of Mochi rice.

2. Prepare 3 tbsp of Sugar.

3. It’s 1 of enough to coat the tip of a toothpick Red food colouring.

4. You need 360 ml of Water.

5. Prepare 20 of Salted and preserved cherry leaves.

6. Prepare 300 grams of Sweetened adzuki bean paste.

To get started, combine rice and water in the rice cooker.

I use Nishiki rice, which is easy to find and regarded as a high-quality rice.

My Japanese friends say it's the best!

As far as washing goes, I don't rinse this particular brand of rice.

Easy Sakura-mochi using a Rice Cooker instructions

1. Rinse and clean the mochi rice well. Put it in a rice cooker. Fill the cooker with water up to the two-cup mark. Stir in a very tiny bit of red food colouring and 3 tablespoons of sugar. Let sit for about 30 minutes then cook the rice..

2. Cook the rice on regular setting. Divide the anko into 20 portions and shape each into balls. Rinse the cherry leaves quickly and drain..

3. After cooking the rice stir and roughly mash. Flatten the rice surface in the cooker and divide it into the desired number of sakura-mochi..

4. Moisten your hands and wrap the portioned bean paste with the portioned rice. Wrap the rice with cherry leaves..

5. Preparing the anko the previous day will make it easier to handle..

6. [How to make anko] For moderately sweetened koshi-an: Ingredients: 250 g adzuki beans and 200 g sugar (the basic ratio is 1:1).

7. Put 250 g of adzuki beans into a pressure cooker with twice the amount of water. Bring to a boil and drain over a colander to remove the bitterness..

8. Return the beans to the pressure cooker with three-times the amount water and cook over high heat until the pressure gauge is raised. Reduce the heat to low and cook for 15 minutes. Turn off the heat and let sit until the pressure is released..

9. Blitz the content of the pressure cooker in a food processor until smooth..

10. Transfer the contents to a sauce pan and cook over a low heat to evaporate off the excess moisture. Turn off the heat when the texture is to your liking. It will stiffen once it cools..

11. Tip for Step 1 Add the food colouring before adding the sugar. That way, if the colour is too strong, you can still add more mochi rice..

A lot of people are adamant about this, but the directions for Nishiki instruct you to combine.

Measure your short grain rice with the mearuing cup you got with your rice cooker.

For this recipe you need to start with two of those measures.

Measure first the rice then rinse rice in cold water, and place rice, water and salt into rice cooker and click to on.

May substitute chicken with other meat e.g. pork/beef.