How To Make Sakura Mochi (Cherry Blossom Rice Cakes)
Delight your eyes and taste buds with this sakura mochi! This chewy, pink Japanese rice cake is stuffed with sweet red bean filling.
- 3⁄4 cup sweet rice, (mochigome) or glutinous rice
- 3⁄4 cup water
- red food coloring, (1 drop)
- 1 tbsp sugar
- 5 tbsp red bean paste, (anko)
- 6 sakura leaves, pickled
- Rinse the sweet rice and soak it for at least 1 hour to overnight.
- Meanwhile, soak the sakura leaves in water for 15 minutes to remove salt. Then dry the leaves with paper towel.
- Wet hands and roll anko into 6 small balls between hands.
- Drain well and put the sweet rice in a large bowl.
- Add water and red food coloring and mix well.
- Cover with plastic wrap and microwave for 6 minutes. Mix once in between.
- Uncover the plastic wrap and mix. Then cover with kitchen towel for 5 minutes.
- Add sugar to the sweet rice and mix it all together.
- Pound the sweet rice with a pestle until sweet rice is very sticky (keep some rice shape). Divide the rice into 6 portions.
- On the prep surface, place a sheet of plastic wrap and spray a bit of water. Place ⅙ of sweet rice and spread it into a rectangular shape. Make sure there is no void in the center area.
- Place an anko ball in the center and roll the sweet rice over it to cover anko.
- Tighten the plastic wrap and twist to make a nice oval shape.
- Lastly wrap with a sakura leaf. Leave it at room temperature for an hour or so till the mochi absorbs the flavors from the sakura leaf. Enjoy!
- Sugar: 9g
- Calcium: 133mg
- Calories: 3360kcal
- Carbohydrates: 736g
- Fat: 13g
- Fiber: 22g
- Iron: 3mg
- Monounsaturated Fat: 4g
- Polyunsaturated Fat: 3g
- Potassium: 689mg
- Protein: 55g
- Saturated Fat: 4g
- Sodium: 67mg
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