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Sakura Mochi: A Japanese Dessert You Can Easily Make at Home

By Emma Cook
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.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine Japanese
Servings 68 Mochi
Calories 120 kcal

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

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).