Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, white sakura mochi (cherry blossom rice cakes). It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
My hometown area has a tradition of making sakura mochi with glutinous rice, not with Domyoji rice flour. We cook the rice in a rice cooker so it is very easy. I made white sakura mochi without colouring and put cherry blossom flavored adzuki bean paste inside, and they turned out very elegantly. You can make ohagi in this way as well.
White Sakura Mochi (Cherry Blossom Rice Cakes) is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. White Sakura Mochi (Cherry Blossom Rice Cakes) is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook white sakura mochi (cherry blossom rice cakes) using 5 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make White Sakura Mochi (Cherry Blossom Rice Cakes):
- Prepare 350 grams Mochi rice
- Make ready 200 ml Water
- Make ready 2 tbsp White sugar
- Prepare 25 grams x 8 Cherry blossom flavoured adzuki bean paste (or normal adzuki bean paste)
- Take 8 Salted cherry leaves
Sakura is a Japanese word for cherry blossom. is rice cake. The sweetness comes from the red bean paste filling. It's still snowing in many areas. But in Tokyo, already spring is in the air.
Instructions to make White Sakura Mochi (Cherry Blossom Rice Cakes):
- Rinse the rice, then add to the rice cooker and fill with water up to the mark for cooking 1 rice cooker cup of rice.
- Add sugar and stir well. Press Start on the rice cooker. You don't need to soak the rice beforehand.
- Weigh and divide the cherry blossom an into 25 g portions. You can use tsubu-an or koshi-an.
- Rinse the salted cherry leaves gently and soak in water to desalt for about 15 minutes.
- Rinse the leaves again and carefully pat dry with paper towels.
- After the rice is cooked, divide it into 8 portions.
- Moisten your hands, then take one portion of the rice and squeeze it several times to gently squash the rice grains. Shape into flat rounds and place the anko on top. Wrap the anko with the rice. Be careful not to burn yourself because it will be quite hot!
- If it sticks to your hands, moisten your hands again with water. Try to completely cover the adzuki paste with the rice.
- You can also place the rice on a piece of cling film first and press it into a flat round with a plastic spatula. In this way your hands will remain clean.
- Shape the rice balls into ovals.
- Wrap the oval-shaped rice with cherry leaves and serve Instead of cherry leaves, you can also use kinako or sesame seeds to coat the rice. For a change, you can also put the rice inside and cover it with anko for an inside-out version.
- This time, I used sakura-an. The contrasting pink and white makes these look so pretty.
- If you coat the rice with plenty of kinako (roasted soy powder) after step 9, they are called kinako ohagi. Children love them!!
It's still snowing in many areas. But in Tokyo, already spring is in the air. And many Japanese can't wait the blooming of cherry blossoms, although it's expected a month later. Sakura Mochi is one of the traditional sweets for. Sakura Mochi Sakura mochi (cherry blossom mochi) is a light pink colored Japanese rice cake filled with sweetened red bean or white bean.
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