Sakuramochi

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a microwave-safe bowl, combine the sweet glutinous rice flour and sugar for the mochi dough.

   Ca. 1 min.

2. 2

   Gradually whisk in the water until the mixture is smooth and lump-free.

   Ca. 2 min.

3. 3

   Add the red food coloring, if using, and stir until the desired pink hue is achieved.

   Ca. 1 min.

   Kokkens note: A very small amount of food coloring is usually sufficient for a delicate pink.

4. 4

   Cover the bowl loosely with plastic wrap and microwave on high for 1 minute.

   Ca. 1 min.

5. 5

   Remove from the microwave, stir well with a wet spatula, and microwave again for another 1 minute.

   Ca. 2 min.

   Kokkens note: The dough will start to become translucent and sticky.

6. 6

   Repeat the microwaving and stirring process for a third time, until the mochi dough is fully cooked, translucent, and very sticky.

   Ca. 2 min.

   Kokkens note: Ensure there are no opaque, floury spots left.

7. 7

   Lightly oil a clean work surface or a baking sheet with a neutral oil.

   Ca. 1 min.

8. 8

   Carefully transfer the hot mochi dough onto the prepared surface.

   Ca. 1 min.

   Kokkens note: Be cautious as the dough is very hot and sticky.

9. 9

   Divide the mochi dough into 6 equal portions.

   Ca. 2 min.

   Kokkens note: You can use a lightly oiled knife or dough scraper to help with this.

10. 10

    Divide the sweet red bean paste into 6 equal portions and roll each into a small oval or log shape.

    Ca. 3 min.

11. 11

    Take one portion of mochi dough and flatten it into an oval shape, about 10 cm (4 inches) long.

    Ca. 3 min.

    Kokkens note: Keep your hands lightly oiled to prevent sticking.

12. 12

    Place one portion of sweet red bean paste in the center of the flattened mochi.

    Ca. 1 min.

13. 13

    Fold the mochi dough over the red bean paste, sealing the edges to form a neat oval or half-moon shape.

    Ca. 3 min.

    Kokkens note: Ensure the paste is fully enclosed within the mochi.

14. 14

    Repeat with the remaining mochi dough and sweet red bean paste portions.

    Ca. 10 min.

15. 15

    Gently wrap each sakuramochi with a rinsed and patted dry pickled cherry blossom leaf.

    Ca. 3 min.

    Kokkens note: The leaves are generally eaten with the mochi, but some prefer to remove them.

16. 16

    Let the sakuramochi rest at room temperature for at least 1 hour before serving to allow the flavors to meld and the mochi to set slightly.

    Ca. 1 t.