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in Japanese cooking, especially with making sweets. Sakura mochi is usually eaten on Girl’s Day (known as Hinamatsuri) on March 3rd and enjoyed throughout the spring season in Japan.
Sakura Mochi has a nice balance of the taste between the salty pickled leaves and sweet red bean paste. The texture of the chewy sweet glutinous rice with sweet anko filling is simply deletable. Mix in the aroma of cherry blossom and the experience is simply amazing! Ingredients
- ¾ cup (180 ml) sweet rice/glutinous rice
- ¾ cup (180 ml) water
- A drop of red food coloring
- 1 Tbsp. granulated sugar
- 3 Tbsp. (100 g) anko/red bean paste – tsubuan or koshian ([Recipe)
- 6 pickled sakura leaves (Buy online)
Instructions
- Rinse the sweet rice and soak it for at least 1 hour to overnight.
- Soak the sakura leaves in water for 15 minutes to remove salt. Then dry the leaves with paper towel.
- Wet your hands and roll anko into 6 small balls between hands.
- Drain well and put the sweet rice in a large bowl.
- Add water and red food coloring and mix well (don’t add too much as the color of the mocha will be too pink).
- Cover with plastic wrap and microwave for 6 minutes. Mix once in between.
- Uncover the plastic wrap and mix. Then cover with kitchen towel for 5 minutes.
- Add sugar in the sweet rice and mix all together.
- Pound the sweet rice with pestle until sweet rice is very sticky (keep some rice shape). Divide the rice into 6 portions.
- On the prep surface, place a sheet of plastic wrap and spray a bit of water. Place ⅙ of sweet rice and spread into a rectangular shape. Make sure there is no void in the center area.
- Place an anko ball in the center and roll the sweet rice over it to cover anko.
- Tighten the plastic wrap and twist to make a nice oval shape.
- Lastly wrap with a sakura leaf. Leave it at room temperature for an hour or so till the mochi absorbs the flavors from the sakura leaf. Enjoy!
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