Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, kanto-style sakura mochi with strawberries. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Kanto-Style Sakura Mochi with Strawberries is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Kanto-Style Sakura Mochi with Strawberries is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we must prepare a few components. You can cook kanto-style sakura mochi with strawberries using 10 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Kanto-Style Sakura Mochi with Strawberries:
- Get 50 grams Cake flour
- Take 20 grams Shiratamako
- Get 100 grams Koshi-an (store-bought)
- Prepare 4 to 8 Strawberries
- Get 4 to 8 Sakura leaves preserved in salt
- Make ready 2 tbsp Sugar
- Take 1 pinch Salt
- Make ready 100 ml Water
- Prepare 1 dash Red food colouring
- Take 1 Vegetable oil
Steps to make Kanto-Style Sakura Mochi with Strawberries:
- Soak the salted sakura leaves in water to desalt for about 30 minutes. Change the water occasionally.
- Add just a bit of the water into the shiratamako, and knead well until lumps are completely gone.
- Add the sugar, salt, and food coloring to the bowl. Add half of the remaining water, and continue to mix.
- Sift in the flour, adding it in several portions. Alternate with small additions of the remaining water, while mixing until smooth.
- Let the mixture sit for 30 minutes.
- In the meantime, remove the hulls from the strawberries, rinse them, and gently wipe off the excess water. If the strawberries are big, cut in half.
- Remove the cherry leaves from the water, and gently wipe off the moisture. If the leaves are big, cut them in half, and remove the tough veins.
- Divide the anko paste into 8 equal portions and wrap each portion around a strawberry.
- Lightly grease a frying pan with oil, heat on low, then ladle in the batter. Using the back of the ladle, flatten the batter into a 1-mm thick, 10 x 6 cm round crepe.
- When the mochi batter has hardened, turn it over to cook the other side. The surface should be cooked just to the point where the batter is dry (do not brown).
- Cool the batter, then wrap the balls of anko from Step 8.
- Then wrap each cake with a sakura leaf.
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