Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste)
Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste)

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, fragrant sakura blossom ohagi (sweet rice cakes covered with anko bean paste). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste) is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste) is something that I’ve loved my whole 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 get started with this recipe, we must prepare a few ingredients. 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 cook that.

The ingredients needed to make Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste):
  1. Get 700 grams Mochi rice, uncooked
  2. Take 90 ml Regular Japanese white rice, uncooked
  3. Make ready 360 ml Water
  4. Get 1 dash Salt (optional)
  5. Take 20 grams Salt preserved sakura
  6. Get 1 an extremely small amount Red food coloring
  7. Make ready 1 Koshi-an

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. The crumbly anko (a paste made from yam) colored the vivid pink of sakura and blue for the sky represents a clear, sunny spring day- the perfect weather for cherry blossom viewing in Kyoto.

Steps to make Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste):
  1. 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.
  2. 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.
  3. Mash the rice with a rice spoon or wooden pestle after cooking, and add the salted cherry blossoms and salt (if preferred).
  4. You can evenly divide the rice if you pack it into a sushi mold. Mold into barrel-shaped balls after dividing it.
  5. 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.
  6. Remove the plastic wrap, arrange on serving plates, and enjoy.

The result: deliciously chewy dumplings covered in a dark, flavor-packed glaze that is simultaneously sweet, savory, and salty. The crumbly anko (a paste made from yam) colored the vivid pink of sakura and blue for the sky represents a clear, sunny spring day- the perfect weather for cherry blossom viewing in Kyoto. The anko filling is blended with chocolate, making this a tasty sweet even for those unfamiliar with the subtleties of wagashi. As Anmitsu is considered a traditional dish it's common to use a Japanese flavor of ice cream such as green tea. If you like Japanese sweets, you have to checkout Suzukake.

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. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!