Recipe: Tasty White Sakura Mochi (Cherry Blossom Rice Cakes)

Hilda Wood

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Recipe: Tasty White Sakura Mochi (Cherry Blossom Rice Cakes) Delicious, fresh and tasty.

White Sakura Mochi (Cherry Blossom Rice Cakes). Sakura mochi is a Japanese dessert that is pink, just like the sakura (cherry blossom flowers) and is made of sweet glutinous rice and filled with a sweet red bean paste. It is wrapped in a pickled sakura leaf which is edible. You can either steam the rice until cooked or cook it with ample water in a rice cooker.

If you don't have the salted cherry.

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.

You can have White Sakura Mochi (Cherry Blossom Rice Cakes) using 5 ingredients and 13 steps. Here is how you achieve that.

Ingredients of White Sakura Mochi (Cherry Blossom Rice Cakes)

Prepare 350 grams of Mochi rice.
Prepare 200 ml of Water.
You need 2 tbsp of White sugar.
Prepare 25 grams of x 8 Cherry blossom flavoured adzuki bean paste (or normal adzuki bean paste).
You need 8 of Salted cherry leaves.

This Japanese dessert recipe is quick to make at home and perfect for celebrating the spring season or other special occasions.

Nothing completes a spring picnic quite like a delicious dessert, so fortunately these sakura cherry blossom mochi rice cakes hit that exact sweet spot.

In a decent sized bag that's perfect for sharing, these supple mochi are coated generously in a sugary kinako flour coating that soothes the delicate cherry blossom aroma that has been powdered.

It is a soft, chewy, sticky rice cake with a sweetened Azuki red bean paste filling.

White Sakura Mochi (Cherry Blossom Rice Cakes) instructions

Rinse the rice, then add to the rice cooker and fill with water up to the mark for cooking 1 rice cooker cup of rice..
Add sugar and stir well. Press Start on the rice cooker. You dont need to soak the rice beforehand..
Weigh and divide the cherry blossom an into 25 g portions. You can use tsubu-an or koshi-an..
Rinse the salted cherry leaves gently and soak in water to desalt for about 15 minutes..
Rinse the leaves again and carefully pat dry with paper towels..
After the rice is cooked, divide it into 8 portions..
Moisten your hands, then take one portion of the rice and squeeze it several times to gently squash the rice grains. Shape into flat rounds and place the anko on top. Wrap the anko with the rice. Be careful not to burn yourself because it will be quite hot!.
If it sticks to your hands, moisten your hands again with water. Try to completely cover the adzuki paste with the rice..
You can also place the rice on a piece of cling film first and press it into a flat round with a plastic spatula. In this way your hands will remain clean..
Shape the rice balls into ovals..
Wrap the oval-shaped rice with cherry leaves and serve Instead of cherry leaves, you can also use kinako or sesame seeds to coat the rice. For a change, you can also put the rice inside and cover it with anko for an inside-out version..
This time, I used sakura-an. The contrasting pink and white makes these look so pretty..
If you coat the rice with plenty of kinako (roasted soy powder) after step 9, they are called kinako ohagi. Children love them!!.

As the name indicate, the Japanese cake has a beautiful pink color like the cherry blossom and is wrapped with a salted cherry tree leaf.

Sakura mochi (cherry blossom mochi) is a light pink colored Japanese rice cake filled with sweetened red bean or white bean.

Like daifuku mochi, it's made with glutinous rice that has been pounded into a paste, but with a lumpier texture as some grains left partially intact compared to the smooth texture of daifuku. sakura mochi rice cake Japanese confectionery on plate isolated on white background Sakura mochi, traditional japanese sweets in Marc.

Traditional Japanese authentic sweets rice cake pink sakura mochi cherry blossom leaves red bean paste macha green tea shoji sakura mochi rice cake Japanese confectionery on plate isolated on.

A thin layer of smooth red bean paste separates the mochi from the ice cream.