Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, sakura-mochi with chunky sweetened adzuki bean paste. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Sakura-mochi with Chunky Sweetened Adzuki Bean Paste is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Sakura-mochi with Chunky Sweetened Adzuki Bean Paste is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have sakura-mochi with chunky sweetened adzuki bean paste using 6 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Sakura-mochi with Chunky Sweetened Adzuki Bean Paste:
- Make ready 170 grams Domyojiko
- Take 30 grams Castor sugar
- Prepare 300 ml Boiling water
- Prepare 500 grams Tsubu-an
- Prepare 20 Salt-preserved sakura leaves
- Make ready 1 tiny bit taken on the tip of a toothpick Red food coloring
Steps to make Sakura-mochi with Chunky Sweetened Adzuki Bean Paste:
- Soak the cherry leaves in lukewarm water to remove excess salt.
- I used store-bought tsubu-an this time. If the paste is too runny, put it in a pan and heat to get rid of the excess moisture.
- Shape the adzuki paste into 15 g balls.
- Mix the boiling water and sugar in a heatproof dish. Add the red food coloring to make it pale pink. Stir in the domyojiko and cover the dish with plastic wrap. Microwave at 600 W for 3 minutes and 20 seconds.
- Stir the mixture lightly and cover with plastic. Microwave it for a further 3 minutes and 20 seconds, then let it stand for 10 minutes to let it steam.
- Put 20 g of the mixture onto a piece of plastic wrap. Make it into a thin round circle. Keep the rest covered with plastic wrap all the time to prevent it from drying out. Repeat the process with the rest of the mixture while it is still hot.
- Moisten your hands lightly and wrap the adzuki paste with the prepared dough.
- Correct the shape inside the plastic wrap. Pat dry the sakura leaves with kitchen paper and wrap the mochi with them. The leaf veins should be on the outside.
- This is the type of tsubu-an and domyojiko I used.
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