DessertSnack

Sakuramochi

Name: Sakuramochi
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 45 min
Yield: 6 servings
Cuisine: japanese
Ingredients: 120 g sweet glutinous rice flour; 50 g sugar; 150 ml water; 0.1 g red food coloring (optional); 180 g sweet red bean paste; 6 pcs pickled cherry blossom leaf rinsed and patted dry

Sakuramochi is a traditional Japanese sweet featuring a delicate pink rice cake filled with sweet red bean paste. It's elegantly wrapped in a pickled cherry blossom leaf, offering a unique salty counterpoint to the sweet filling.

An original recipe by Forkin

Total time: 1 hr 45 min
Serves: 6
Difficulty: Medium
Per serving: 174 kcal

Mise en place

Ingredients

mochi dough

120 gsweet glutinous rice flour
50 gsugar
150 mlwater
0.1 gred food coloring(optional)

filling

180 gsweet red bean paste

wrapper

6 pcspickled cherry blossom leaf, rinsed and patted dry

Equipment

microwave-safe bowl · work surface · plastic wrap · spatula · knife · whisk

The method

Step by step

1
In a microwave-safe bowl, combine the sweet glutinous rice flour and sugar for the mochi dough.
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, if using, and stir until the desired pink hue is achieved.
About 1 min
Cook’s note: A very small amount of food coloring is usually sufficient for a delicate pink.
4
Cover the bowl loosely with plastic wrap and microwave on high for 1 minute.
About 1 min
5
Remove from the microwave, stir well with a wet spatula, and microwave again for another 1 minute.
About 2 min
Cook’s note: The dough will start to become translucent and sticky.
6
Repeat the microwaving and stirring process for a third time, until the mochi dough is fully cooked, translucent, and very sticky.
About 2 min
Cook’s note: Ensure there are no opaque, floury spots left.
7
Lightly oil a clean work surface or a baking sheet with a neutral oil.
About 1 min
8
Carefully transfer the hot mochi dough onto the prepared surface.
About 1 min
Cook’s note: Be cautious as the dough is very hot and sticky.
9
Divide the mochi dough into 6 equal portions.
About 2 min
Cook’s note: You can use a lightly oiled knife or dough scraper to help with this.
10
Divide the sweet red bean paste into 6 equal portions and roll each into a small oval or log shape.
About 3 min
11
Take one portion of mochi dough and flatten it into an oval shape, about 10 cm (4 inches) long.
About 3 min
Cook’s note: Keep your hands lightly oiled to prevent sticking.
12
Place one portion of sweet red bean paste in the center of the flattened mochi.
About 1 min
13
Fold the mochi dough over the red bean paste, sealing the edges to form a neat oval or half-moon shape.
About 3 min
Cook’s note: Ensure the paste is fully enclosed within the mochi.
14
Repeat with the remaining mochi dough and sweet red bean paste portions.
About 10 min
15
Gently wrap each sakuramochi with a rinsed and patted dry pickled cherry blossom leaf.
About 3 min
Cook’s note: The leaves are generally eaten with the mochi, but some prefer to remove them.
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.
About 1 hr

Per serving

Nutrition

63%Score

Calories: 174.3kcal
Protein: 3.1g
Carbs: 39.3g
Fat: 0.4g
Fibre: 2.1g
Sugar: 18.5g

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.