Sakuramochi (Kanto Style)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

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

   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 and stir until the desired pink color is achieved.

   Ca. 1 min.

   Kokkens note: Start with a single drop and add more if a deeper pink is desired.

4. 4

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

   Ca. 1 min.

5. 5

   Stir the mixture thoroughly with a wet spatula, then re-cover and microwave for another minute.

   Ca. 2 min.

   Kokkens note: The mixture will start to thicken and become translucent.

6. 6

   Repeat the microwaving and stirring process one or two more times, until the dough is fully cooked, translucent, and sticky.

   Ca. 3 min.

   Kokkens note: Total microwave time should be around 3-4 minutes, depending on your microwave.

7. 7

   Wet a cutting board or a clean surface and lightly oil it with vegetable oil.

   Ca. 1 min.

   Kokkens note: This prevents the sticky mochi from adhering.

8. 8

   Carefully transfer the hot mochi dough onto the prepared surface.

   Ca. 1 min.

   Kokkens note: Use a wet spatula to handle the sticky dough.

9. 9

   Divide the red bean paste into 6 equal portions and roll each into an oval shape.

   Ca. 3 min.

10. 10

    Divide the mochi dough into 6 equal portions.

    Ca. 1 min.

11. 11

    Working with one portion of mochi at a time, flatten it into an oval shape, approximately 8-10 cm long.

    Ca. 3 min.

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

12. 12

    Place an oval of red bean paste in the center of the flattened mochi.

    Ca. 1 min.

13. 13

    Fold the mochi over the red bean paste, sealing the edges to form an oval-shaped dumpling.

    Ca. 3 min.

    Kokkens note: Ensure the paste is fully encased by the mochi.

14. 14

    Gently rinse the pickled cherry blossom leaves to remove excess salt, then pat them dry.

    Ca. 2 min.

    Kokkens note: Soak them for a few minutes if they are very salty.

15. 15

    Wrap each sakuramochi with a prepared cherry blossom leaf, pressing gently to secure.

    Ca. 3 min.

    Kokkens note: The stem end of the leaf usually points towards the front of the mochi.

16. 16

    Allow the sakuramochi to rest at room temperature for at least 1 hour before serving to let the flavors meld and the mochi set.

    Ca. 1 t.