Sakura Mochi

Kanto-Style Sakura Mochi

• 2 tbsp (14 g) shiratamako
• 1/3 cup + 1 tsp (85 ml) water, plus 1–3 tsp as needed
• 1 1/2 tbsp (18 g) sugar
• red food colouring, optional
• 1/3 cup + 2 tbsp (56 g) cake flour, sifted
• 6 pickled sakura leaves
• 2/3 cup (150 g) koshian (smooth red bean paste)

Kansai-Style Sakura Mochi (Domyojiko Version)

• Sugar Syrup: 30 ml water + 15 g sugar
• 6 pickled sakura leaves and/or pickled sakura flowers*
• 2 tbsp + 1 tsp (28 g) sugar
• 1/2 cup + 1 tbsp (135 ml) water
• red food colouring (optional)
• 1/2 cup (78 g) domyojiko
• 1/3 cup + 2 tbsp (108 g) anko (smooth or chunky red bean paste)

Kansai-Style Sakura Mochi (Glutinous Rice Version)

• Sugar Syrup: 30 ml water + 15 g sugar
• 1 cup (150 g) glutinous rice
• 2/3 cup (165 ml) water
• 1 tbsp (12 g) sugar
• 6 pickled sakura leaves and/or blossoms
• 2/3 cup (160 g) anko (smooth or chunky red bean paste)
• red food colouring (optional)

1. 1

   In a bowl, add shiratamako and drizzle in a bit of water. Mix until the lumps are dissolved. Slowly pour in the remaining water, stirring as you go to keep the batter smooth. Add sugar and mix until dissolved. If using food colouring, dissolve a very small amount (1–2 drops if liquid, or a toothpick’s worth of gel/powder) into 1/2 tbsp of water. Then stir it in to the main bowl until evenly tinted. Add the sifted cake flour and whisk until smooth. Let the batter rest for 20–30 minutes.

2. 2

   Soak the pickled sakura leaves in water for 30 minutes to remove excess salt. Pat dry gently with paper towels and cut off any stem tips.

3. 3

   While the batter rests, divide the koshian into 6 portions (25 g each) and shape into ovals. Set aside.

4. 4

   After resting, stir the batter again and adjust with 1–3 tsp of water if needed—it should be thin like crepe batter. Heat a non-stick pan over low heat (~160°C). Lightly oil the pan using a paper towel dipped in oil. Pour 2 tbsp (about 22–25 g) of batter onto the pan and use the back of a spoon to gently spread it into an oval about 12 x 8 cm. Cook until the surface is dry, then carefully flip and cook for 10 seconds. Transfer to a plate and cover with a damp cloth. Repeat with remaining batter, making sure the crepes don’t overlap.

5. 5

   Place a piece of koshian in the middle of each crepe and roll it up. With the vein side facing down place the mochi with the seam side facing down in the middle and fold over the thinner part of the leaf over.

6. 6

   Combine the sugar and water in a small bowl and microwave for 15–20 seconds until sugar dissolves. Set aside and let cool.

7. 7

   Soak in water for 30 minutes. Pat dry with paper towels and trim off any stem tips.

8. 8

   In a small bowl, add 1 tbsp of water (listed in the ingredients) and dissolve a small amount of food colouring (1 drop of liquid or a toothpicks worth of gel/powder). In a medium microwave safe bowl, stir together theremaining water and sugar. Microwave for 1 minute or until it just starts to boil. Stir in domyojiko, cover, and rest for 5 minutes.

9. 9

   Divide the koshian into 6 portions (18 g each) and roll into balls.

10. 10

    Divide the cooked domyojiko mixture into 6 portions (35 g each). Moisten your hands with the sugar syrup and roll each portion into a ball. Keep both the rice and finished mochi covered with a damp cloth.

truction-step-11" data-start="3068" data-end="3303">Assemble

1. 11

   Place a rice portion onto a sheet of plastic wrap and flatten. Add a ball of anko and wrap the rice around it to enclose. Using the veins of the sakura leaf facing down, place the mochi on the wider end and fold over to wrap.

2. 12

   Mix sugar and water in a small bowl and microwave for 15–20 seconds until dissolved. Let cool.

3. 13

   Soak in water for 30 minutes to remove excess salt. Pat dry with paper towels and trim any stems.

4. 14

   Rinse glutinous rice until water runs almost clear. Drain well using a sieve and then add it to the rice cooker pot. If using food colouring, dissolve a small amount (1 drop of liquid or a toothpicks worth for gel/powder) of food colouring with 1 tbsp of water (from the ingredients) in a small bowl. Stir in the remaining water and sugar into the rice. Then stir in the dissolved food colouring.

5. 15

   Cook on regular white rice mode in your rice cooker (about 60 minutes total, including soaking and steaming). If your cooker doesn’t include soaking/steaming, add those manually.

6. 16

   Divide the koshian into 6 portions (28–30 g each) and roll into slightly oval shapes.

7. 17

   Once cooked, place a plastic-wrapped stick or pestle into the rice and pound until about half mashed. Divide into 6 portions (56–60 g each).

8. 18

   Moisten your hands with the syrup and roughly shape each rice portion into a ball and place on a plate or tray. Keep everything covered with a damp towel.

9. 19

   Flatten a rice portion on plastic wrap, place a piece of anko in the center, and wrap the rice around it. With the veins of the sakura leaf facing down, place the mochi on the wide end and fold the leaf over to wrap.