![]() ![]() Sakura leaves are edible with a scent of cherry blossom, and you can eat the These cherry blossom mochi balls taste the best on the day they’re made. Store them in an airtight container in the refrigerator and they can last for 3 days. įrequently Asked Questions How to Store Sakura Mochi As the the cooked rice is very sticky, you’ll need to use plastic wrap instead of your hand to wrap the red bean paste.Add the food coloring gradually until it reaches the color you like.It’s best to soak the sweet rice overnight, or at least 1 hour if you’re in a rush. Remove the plastic wrap and cover the mochi ball with a sakura leaf. Tighten the plastic wrap and make it into an oval shape.ġ1. ![]() Roll the rice over to cover the red bean paste completely. Place a red bean paste ball in the center of the sticky rice.ġ0. Place a piece of plastic wrap on the working surface, and add 1 portion of the rice on top. (Optional) If you prefer the extra sticky texture, you can pound the rice until it’s partly broken and very sticky.ħ. Cover with plastic wrap and microwave for 6 minutes. Transfer the mixture to a microwave-safe bowl. Drain the rice, and add water and food coloring. Roll red bean paste into small balls and set aside.Ĥ. In the meantime, soak pickled sakura leaves for 15-30 minutes to remove the salt.ģ. Soak the glutinous rice with water overnight (or at least 1 hour if you’re in a hurry).Ģ. You can order them online, or skip this ingredient if you prefer.ġ. They also add slightly salty flavor and cherry blossom aroma to the mochi. Pickled Sakura Leaves – These are the salty pickled leaves mostly for decoration purposes.Alternatively, you can make it at home (see recipe notes for how to make homemade red bean paste). Red Bean Paste – You can find it at local Asian grocery stores or order it online from Amazon.I used dragonfruit powder, and some people use beetroot juice for natural pink color in this recipe, but feel free to use any red food coloring. Red Food Coloring – It helps to turn your sweet rice cake into a nice pink color.You can replace it with stevia for a sugar-free Keto diet. Sugar – I used the regular granulated sugar for this recipe.Both are delicious but the texture is quite different. Traditional sakura mochi uses Japanese short-grain glutinous rice, but you can also use the Thai long-grain variety. You can find it in most Asian grocery stores or order online from Amazon. Glutinous Rice – Also called sticky rice or sweet rice.It’s also extremely easy to make and very delicious.Įasy Sakura Mochi Recipe Ingredients You’ll Need and My version is more like Kansai-style, but instead of domyojiko, I used the regular glutinous rice that’s widely available. The mochi cake, and Kansai-style uses domyojiko, which is coarsely broken Kanto-style sakura mochi uses shiratamako rice flour to make There are different styles of sakura mochi in different It may seem intimidating to make this delicate treat, but it’s quite easy to prepare with a few simple tips. It’s made with sweet rice (or glutinous rice) with anko red bean paste filling, and then covered with a pickled sakura leaf. Sakura mochi is one of my favorite Japanese desserts. This Japanese dessert recipe is quick to make at home and perfect for celebrating the spring season or other special occasions. Sakura Mochi with chewy and sticky rice cake on the outside, and sweet red bean paste filling on the inside! It’s rolled into beautiful pink mochi balls and covered with an edible pickled cherry blossom leaf. ![]()
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