Doumyouji Sakura Mochi
Doumyouji Sakura Mochi

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, doumyouji sakura mochi. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Great recipe for Doumyouji Sakura Mochi. To celebrate Hinamatsuri (Girl's Day Festival), I made this Kansai-style sakura mochi that features the subtle saltiness of the sakura leaf, sweetness of an, and the grainy texture of doumyouji-ko. The coloring should be very light to produce a refined. Doumyouji-ko is a type of rice flour made from mochi rice that has been steamed, dried, and then broken into a coarse flour partway between rice and ground mochiko.

Doumyouji Sakura Mochi is one of the most favored of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Doumyouji Sakura Mochi is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook doumyouji sakura mochi using 7 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Doumyouji Sakura Mochi:
  1. Make ready 60 grams Domyoujiko (coarsely ground rice flour)
  2. Prepare 1 dash Red food coloring
  3. Make ready 1 tbsp Sugar
  4. Make ready 1 dash Salt
  5. Prepare 90 ml Water
  6. Take 75 grams Tsubu-an (chunky sweet adzuki bean paste), or koshi-an (smooth sweet bean paste)
  7. Prepare 5 Salt-preserved sakura leaves

My preferred version uses doumyouji-ko （道明寺子粉）, granules made from mochi rice that has been soaked in water, steamed, dried, and then coarsely ground. Sakura-Mochi is seasonal speciality in Japan, using salt-pickled Sakura leaves which gives delicate aroma of Sakura to its pink dough. Kantou (Tokyo area) style uses rice flour and make it like a pancake, but Kansai style uses Doumyouji-ko (steamed, dried, and split glutinous rice) which was invented by the nuns at Doumyouji-temple in Osaka as. One of popular sweet dish using cherry leave is this SAKURA-MOCHI.

Instructions to make Doumyouji Sakura Mochi:
  1. To prep the ingredients: Remove the salt content of the sakura leaves by soaking them in water (for about 15-20 minutes). Divide the an paste into 5 equal portions, and roll each into an oblong ball.
  2. Add a tiny bit of the food coloring to 90 ml of water to produce a light pink color.
  3. In a heat-proof bowl, add the doumyouji-ko and pink colored water from Step 2 and mix well with a spatula.
  4. Cover with plastic wrap and microwave at 500 W for about 4 minutes. (Adjust the cooking time according to the amount you're making, the wattage of your microwave, etc.)
  5. Let the dough steam under the plastic wrap for about 10 minutes. Add sugar and salt and mix well with a spatula in a cutting motion.
  6. Wrap the dough from Step 5 with plastic wrap and roll into a thick bar. Divide the bar into 5 equal portions with a moistened knife.
  7. Wrap each portion in plastic wrap and form into a flat cake to wrap the an paste. Wrap the prepared an paste from Step 1, to make oblong-shaped mochi.
  8. Repeat Step 7 to create 4 more pieces.
  9. With the underside of the leaf facing down, place each piece of mochi on a sakura leaf, and you're done!
  10. [I used the quartered doumyouji-ko bought from "cotta" (a Japanese online shopping website), and the salt-preserved sakura leaves (small) were bought from "cuoca" (a Japanese specialty store for confectioneries).]

Kantou (Tokyo area) style uses rice flour and make it like a pancake, but Kansai style uses Doumyouji-ko (steamed, dried, and split glutinous rice) which was invented by the nuns at Doumyouji-temple in Osaka as. One of popular sweet dish using cherry leave is this SAKURA-MOCHI. This one is popular type in West Japan, as this use DOUMYOUJI-KO (cracked glutinous rice). In East Japan, we use glutinous rice powder and make thin pancake to roll ANKO (azuki paste). INGREDIENTS TO MAKE SAKURA MOCHI DOUMYOJI-KO.

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