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Sakura Mochi

Name: Sakura Mochi
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 8
Ingredients: For the Glutinous Rice:; 1 rice cooker cup sweet rice/glutinous rice (mochigome) (¾ cup, 180 ml for 8 sakura mochi); ¾ cup water (for cooking the glutinous rice); 1 Tbsp sugar; For the Red Water:; 2 tsp water (no need to increase the amount if you double or triple the recipe); red food coloring (I use powder, which is more concentrated than gel or paste; add more if you double or triple the recipe); For the Syrup:; 1 Tbsp sugar (sugar-to-water ratio is 1 to 5 by weight; use this syrup for rolling the filling and shaping the mochi); 4 Tbsp water (sugar-to-water ratio of 1 to 5 by weight; use for rolling the filling and shaping the mochi); For the Filling and Wrapping:; 4¼ oz sweet red bean paste (anko) (7 Tbsp for 8 sakura mochi; 15 g, 2½ tsp per mochi; use koshian smooth paste (not tsubuan chunky paste); get store-bought or make my Homemade Red Bean Paste recipe); 8 salt-pickled cherry blossom leaves (you can purchase them in a vacuum-sealed package in Japanese grocery stores or buy online); 8 salt-pickled cherry blossoms (optional; for decoration; buy online); water (for soaking the salted leaves and blossoms)

Prep Time

30m

Cook Time

55m

Total Time

1h 25m

This delightful recipe for Sakura Mochi features sweet glutinous rice, red water, and a delicious filling of sweet red bean paste. Perfect for celebrating cherry blossom season, these beautiful and flavorful mochi are sure to impress.

Cherry Blossom

Mochi

justonecookbook.com

Recipe Options

Ingredients

Servings: 8

Scale:

Scale

0.25

0.5

1 rice cooker cup sweet rice/glutinous rice (mochigome) (¾ cup, 180 ml for 8 sakura mochi)

¾ cup water (for cooking the glutinous rice)

2 tsp water (no need to increase the amount if you double or triple the recipe)

red food coloring (I use powder, which is more concentrated than gel or paste; add more if you double or triple the recipe)

1 Tbsp sugar (sugar-to-water ratio is 1 to 5 by weight; use this syrup for rolling the filling and shaping the mochi)

4 Tbsp water (sugar-to-water ratio of 1 to 5 by weight; use for rolling the filling and shaping the mochi)

4¼ oz sweet red bean paste (anko) (7 Tbsp for 8 sakura mochi; 15 g, 2½ tsp per mochi; use koshian smooth paste (not tsubuan chunky paste); get store-bought or make my Homemade Red Bean Paste recipe)

8 salt-pickled cherry blossom leaves (you can purchase them in a vacuum-sealed package in Japanese grocery stores or buy online)

8 salt-pickled cherry blossoms (optional; for decoration; buy online)

water (for soaking the salted leaves and blossoms)

Sakura Mochi

Ingredients

For The Glutinous Rice

For The Red Water

For The Syrup

For The Filling And Wrapping

Steps

Nutrition Facts

Sakura Mochi

Ingredients

For The Glutinous Rice

For The Red Water

For The Syrup

For The Filling And Wrapping

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts