Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, fragrant sakura blossom ohagi (sweet rice cakes covered with anko bean paste). One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste) is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste) is something which I have loved my entire life.
Great recipe for Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste). I added salt preserved cherry blossoms and dyed the rice pink with red food coloring to the usual ohagi. The fragrance of the cherry blossoms makes them delicious, and they were a hit! Sakura mochi (cherry blossom mochi) is a light pink colored Japanese rice cake filled with sweetened red bean or white bean.
To begin with this particular recipe, we have to prepare a few components. You can cook fragrant sakura blossom ohagi (sweet rice cakes covered with anko bean paste) using 7 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste):
- Take 700 grams Mochi rice, uncooked
- Prepare 90 ml Regular Japanese white rice, uncooked
- Take 360 ml Water
- Prepare 1 dash Salt (optional)
- Get 20 grams Salt preserved sakura
- Make ready 1 an extremely small amount Red food coloring
- Take 1 Koshi-an
If you like Japanese sweets, you have to checkout Suzukake. I consider them to be one of the top producer of "mochi" and "anko" based sweets. Mochi - Sticky and elastic food made out of mochi rice. Sakuramochi is a traditional Japanese sweet, made of sweet pink-colored mochi (rice cake) with an anko (red bean paste) center, wrapped in a pickled sakura leaf.
Instructions to make Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste):
- Wash the mochiko and white rice together. Mix in food coloring after adding the listed amount of water. Let it sit as-is for 2~3 hours and then cook as you normally would.
- Rinse the salted cherry blossoms quickly in water, soak for a little while and mince. They'll taste better if there's still a little salt on them.
- Mash the rice with a rice spoon or wooden pestle after cooking, and add the salted cherry blossoms and salt (if preferred).
- You can evenly divide the rice if you pack it into a sushi mold. Mold into barrel-shaped balls after dividing it.
- Thinly and evenly spread out a ball of koshi-an on top of plastic wrap, and place the rice on top. Use the plastic wrap to wrap the rice in the koshi-an, and shape.
- Remove the plastic wrap, arrange on serving plates, and enjoy.
Mochi - Sticky and elastic food made out of mochi rice. Sakuramochi is a traditional Japanese sweet, made of sweet pink-colored mochi (rice cake) with an anko (red bean paste) center, wrapped in a pickled sakura leaf. Sakura-Matcha Cream Collon The Mitarashi glaze is made using potato starch or cornstarch, sugar, water, mirin rice wine, and soy sauce. The dumplings are first boiled and then often grilled for an added char, before being covered in the saucy syrup. The result: deliciously chewy dumplings covered in a dark, flavor-packed glaze that is simultaneously sweet, savory, and salty.
So that’s going to wrap it up for this special food fragrant sakura blossom ohagi (sweet rice cakes covered with anko bean paste) recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
