Name: Sakura Mochi: A Japanese Dessert You Can Easily Make at Home
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Japanese
Ingredients: ½ cup shiratamako (glutinous rice flour or 1 cup domyoji-ko (coarse glutinous rice)); ⅓ cup sugar; ¾ cup water; A few drops of red or pink food coloring (optional); ½ cup anko (sweet red bean paste); 6 pickled sakura leaves (rinsed & pat dry)

Description

Sakura Mochi is a traditional Japanese dessert made of soft, chewy pink rice cake filled with sweet red bean paste (anko) and wrapped in a pickled cherry blossom leaf. This delightful wagashi is a must-try treat, especially during cherry blossom season. Enjoy it with a warm cup of matcha or sencha for an authentic Japanese tea-time experience.

Ingredients

For the Mochi Dough:

½ cup shiratamako (glutinous rice flour or 1 cup domyoji-ko (coarse glutinous rice))
⅓ cup sugar
¾ cup water
A few drops of red or pink food coloring (optional)

For the Filling:

½ cup anko (sweet red bean paste)

For Assembly:

6 pickled sakura leaves (rinsed & pat dry)

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Instructions

Prepare the Rice Dough:

If using shiratamako, mix it with sugar and water until smooth. Steam for 15–20 minutes, stirring occasionally until sticky and elastic.
If using domyoji-ko, soak it in hot water for 30 minutes, then steam for 15 minutes until soft.

Prepare the Filling:

Divide the anko into 6–8 small balls for even filling.

Shape the Mochi:

Take a small portion of the cooked dough, flatten it into a round disk, and place a ball of anko in the center.
Gently stretch the dough around the filling, sealing it at the bottom.

Wrap with Sakura Leaves:

Place each mochi on a pickled sakura leaf, folding the leaf gently around it.

Serve & Enjoy:

Let the mochi rest for 10–15 minutes before serving to allow the flavors to meld. Pair with matcha or green tea for an authentic experience.

Notes

Pickled sakura leaves are edible and enhance the floral aroma, but they can be removed before eating if preferred.
Letting the mochi rest after assembling helps improve texture and allows the flavors to blend.
If the dough is too sticky, lightly dust your hands with cornstarch or use damp fingers when shaping the mochi.
Store leftovers in an airtight container at room temperature for up to 2 days. Refrigeration may harden the mochi, so let it sit at room temperature before serving again.
Calories per Serving: Approximately 120 calories per piece (varies based on the amount of filling).

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Cuisine: Japanese