Description
Sakura Mochi is a delightful Japanese dessert made with glutinous rice flour and filled with sweet red bean paste, wrapped in salt-pickled cherry blossom leaves.
Ingredients
Mochi Base
- 200 grams Glutinous rice flour (mochiko) (Base of the Mochi, creates that chewy texture.)
- 100 grams Sugar (Provides sweetness; adjust to taste.)
- 300 ml Water (Essential for creating dough.)
Filling
- 300 grams Red bean paste (anko) (Can be homemade or store-bought.)
Wrapping
- 10 pieces Salt-pickled cherry blossom leaves (Adds a unique salty and floral flavor; rinse off excess salt.)
- optional pieces Salted sakura blossoms (For garnish, optional but recommended.)
Instructions
Preparation of Mochi
- Mix the glutinous rice flour and sugar together in a bowl.
- Add water gradually until the mixture reaches a loose dough texture similar to pancake batter.
- Steam or microwave the mixture in short bursts, stirring until it gets sticky and glossy.
Prepare the Red Bean Paste
- If making homemade anko, rinse and soak red beans overnight.
- Boil the beans, changing the water once until soft but not mushy.
- Mash a bit, then add sugar and cook down while stirring to prevent burning.
- Let cool and store extra in the fridge.
Assembling Sakura Mochi
- Once mochi is cool enough to touch but still soft, take small scoops and flatten them in your wet hands.
- Place a ball of anko in the center and fold the mochi around it, pinching to seal.
- Wrap the filled mochi with the salt-pickled cherry blossom leaf.
- Garnish with a salted sakura blossom on top if desired.
Notes
Keep hands damp while working with mochi to prevent sticking. Consume fresh, as mochi dries out quickly. Can be stored at room temperature for a few hours or frozen for longer storage.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert, Snack
- Cuisine: Japanese