Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, easy! simple sakura cherry blossom mochi. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Sakura mochi is a Japanese dessert that is pink, just like the sakura (cherry blossom flowers) and is made of sweet glutinous rice and filled with a sweet Two shortcuts can be used for making sakura mochi to minimize preparation time. First, the koshian filling can be purchased pre-made at most. Chewy sakura mochi with sweet anko filling is simply delectable! Mix in the aroma of cherry blossom leaves and the experience is simply amazing!
Easy! Simple Sakura Cherry Blossom Mochi is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Easy! Simple Sakura Cherry Blossom Mochi is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook easy! simple sakura cherry blossom mochi using 7 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Easy! Simple Sakura Cherry Blossom Mochi:
- Prepare 125 grams Domyoji-ko
- Get 25 grams Caster sugar
- Take 1 dash Salt
- Take 150 grams Koshi-an
- Take 190 ml Water
- Prepare 10 Salt-preserved cherry blossom leaves
- Make ready 1 Red rice yeast powder (or red food coloring)
Easy Sakura-mochi for Cherry Blossom Viewings. I prepare these sakura-mochi when I feel like eating lots. Cherry blossom season in Japan is one of the most spectacular and beautiful times of the year. This recipe for a traditional sweet made around the Tokyo area uses new-season cherry leaves to encapsulate To make the salt-pickled cherry blossom leaves, wash leaves well under running water.
Steps to make Easy! Simple Sakura Cherry Blossom Mochi:
- Roll the koshi-an into 10 balls.
- Soak the cherry blossom leaves in a bowl of water to remove excess salt. (About 10 minutes).
- Add the domyoji-ko, caster sugar and red colored water to a heat resistant bowl, and mix lightly.
- Cover with cling film, microwave for about 5 minutes. Then leave to steam for about 10 minutes.
- Add salt and mix well. When it has cooled a little, spread out in a long shape on top of a sheet of cling wrap.
- Roll up the mochi dough and shape into a cylindrical shape. Unwrap the cling wrap, and cut into 10 even portions with a scraper.
- Flatten the mochi dough with your palms, wrap the anko balls, and form them into barrels. Wrap each with a cherry blossom leaf, and they are done.
Cherry blossom season in Japan is one of the most spectacular and beautiful times of the year. This recipe for a traditional sweet made around the Tokyo area uses new-season cherry leaves to encapsulate To make the salt-pickled cherry blossom leaves, wash leaves well under running water. A sweet and soft Japanese mochi coloured to look like a beautiful blossoming sakura flower. Try out our recipe for Sakura Mochi as a delicious dessert Roll out a section of cling wrap and set it out on your work space. Wet the spatula to make working with the mochi easier, and spoon a small serving.
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