21min 4 ppl
Sakura Mochi
51 minutes
4 people
Medium31–60 min or 7–12 steps
51 min · 6 steps
Medium: 31–60 min or 7–12 steps
200 kcalper person
Protein 4g
Carbs 44g
Fats 1g
About this dish
A pale pink rice cake wrapped around red bean paste and finished in a salted pickled cherry blossom leaf, whose faint saltiness plays against the sweet filling. Eaten each spring across Japan as the blossom comes out.
Allergy Info
None
Diet Info
Vegan
Ingredients
Tins & Jars
- Ready-made red bean paste200 g
- Pickled sakura leaves8
Dried Goods
- Glutinous rice flour180 g
- Water200 ml
- Caster sugar30 g
Spices & Seasonings
- Red food colouring pastea few drops1
Utensils
- Mixing bowl
- Steamer basket
- Saucepan
Method
1
Whisk the glutinous rice flour, water, sugar and a few drops of red food colouring together in a heatproof bowl until smooth and pale pink.
Approx. 5 minutes
2
Cover and steam over a pan of simmering water for 20 minutes, stirring halfway through, until glossy and translucent.
Approx. 20 minutes
3
Meanwhile, roll the red bean paste into 8 even balls.
Approx. 6 minutes
4
Rinse the pickled sakura leaves briefly under cold water to soften their saltiness, then pat dry.
Approx. 3 minutes
5
Dust a work surface with a little extra rice flour, turn out the hot dough and leave to cool for 5 minutes until safe to handle.
Approx. 5 minutes
6
Divide into 8 pieces, flatten each around a ball of red bean paste, then wrap each mochi in a sakura leaf to serve.
Approx. 12 minutes
