Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, classic sakura mochi (with domyoji-ko). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Classic Sakura Mochi (With Domyoji-ko) is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. Classic Sakura Mochi (With Domyoji-ko) is something which I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can have classic sakura mochi (with domyoji-ko) using 9 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Classic Sakura Mochi (With Domyoji-ko):
- Get 500 grams Koshi-an
- Make ready 250 grams Domyojiko
- Make ready 100 grams Sugar
- Get 25 leaves Salt-preserved cherry leaf
- Take 400 ml Water
- Get 1 dash Edible food coloring (red)
- Prepare Sugared water for moistening your hands
- Prepare 200 ml Water
- Prepare 2 tbsp Sugar
Steps to make Classic Sakura Mochi (With Domyoji-ko):
- Dissolve a small amount of red food coloring in water to dye it pink.
- Heat the water from Step 1 and add the Domyojiko once it starts boiling. While stirring, continue to heat until all of the moisture has been absorbed by the rice flour.
- Combine the ingredients thoroughly with a wooden spatula or spoon and once the mixture has become plump and soft, stir in the sugar.
- Lay a damp tea towel out in a steamer and steam the mixture from Step 3 for 15 minutes.
- Divide the bean paste into 25 portions and roll them into balls. Set aside.
- Wash the cherry leaves one by one under running water. To strain away excess water, place in a sieve, and set aside.
- After Step 4 is finished steaming, divide it into 25 equal portions.
- Wet your hands in the sugar water mixture and wrap the koshi-an balls in the rice mixture from Step 7.
- Wrap the balls made in Step 8 in sakura leaves.
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