DessertSnack

Sakuramochi (Kanto Style)

Name: Sakuramochi (Kanto Style)
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 45 min
Yield: 6 servings
Cuisine: japanese
Ingredients: 100 g glutinous rice flour; 30 g sugar; 150 ml water; 0.05 g red food coloring; 180 g red bean paste; 6 pcs pickled cherry blossom leaf; 1 tsp vegetable oil

This recipe creates a classic Kanto-style sakuramochi, featuring a soft, pink-tinted rice cake filled with sweet red bean paste. It's elegantly wrapped in a pickled cherry blossom leaf, offering a unique fragrant and salty contrast to the sweet filling.

An original recipe by Forkin

Total time: 1 hr 45 min
Serves: 6
Difficulty: Medium
Per serving: 156 kcal

Mise en place

Ingredients

mochi

100 gglutinous rice flour
30 gsugar
150 mlwater
0.05 gred food coloring

filling

180 gred bean paste

wrapping

6 pcspickled cherry blossom leaf

for shaping

1 tspvegetable oil

Equipment

microwave-safe bowl · plastic wrap · spatula · cutting board · whisk

The method

Step by step

1
In a microwave-safe bowl, combine the glutinous rice flour and sugar for the mochi.
About 1 min
2
Gradually whisk in the water until the mixture is smooth and lump-free.
About 2 min
3
Add the red food coloring and stir until the desired pink color is achieved.
About 1 min
Cook’s note: Start with a single drop and add more if a deeper pink is desired.
4
Cover the bowl loosely with plastic wrap and microwave on high for 1 minute.
About 1 min
5
Stir the mixture thoroughly with a wet spatula, then re-cover and microwave for another minute.
About 2 min
Cook’s note: The mixture will start to thicken and become translucent.
6
Repeat the microwaving and stirring process one or two more times, until the dough is fully cooked, translucent, and sticky.
About 3 min
Cook’s note: Total microwave time should be around 3-4 minutes, depending on your microwave.
7
Wet a cutting board or a clean surface and lightly oil it with vegetable oil.
About 1 min
Cook’s note: This prevents the sticky mochi from adhering.
8
Carefully transfer the hot mochi dough onto the prepared surface.
About 1 min
Cook’s note: Use a wet spatula to handle the sticky dough.
9
Divide the red bean paste into 6 equal portions and roll each into an oval shape.
About 3 min
10
Divide the mochi dough into 6 equal portions.
About 1 min
11
Working with one portion of mochi at a time, flatten it into an oval shape, approximately 8-10 cm long.
About 3 min
Cook’s note: Keep your hands lightly oiled or wet to prevent sticking.
12
Place an oval of red bean paste in the center of the flattened mochi.
About 1 min
13
Fold the mochi over the red bean paste, sealing the edges to form an oval-shaped dumpling.
About 3 min
Cook’s note: Ensure the paste is fully encased by the mochi.
14
Gently rinse the pickled cherry blossom leaves to remove excess salt, then pat them dry.
About 2 min
Cook’s note: Soak them for a few minutes if they are very salty.
15
Wrap each sakuramochi with a prepared cherry blossom leaf, pressing gently to secure.
About 3 min
Cook’s note: The stem end of the leaf usually points towards the front of the mochi.
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.
About 1 hr

Per serving

Nutrition

64%Score

Calories: 155.7kcal
Protein: 2.9g
Carbs: 33.3g
Fat: 1.2g
Fibre: 2g
Sugar: 15.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store sakuramochi in an airtight container at room temperature.