Sakura Mochi- Japanese Home Cooking and Sweet Class in Tokyo

Japanese traditonal food
Written By Tomoko Mizusaka

Kanto-style sakura mochi (using shiratamako, for 6-10 pieces) is made by thinly pan-frying the dough and wrapping it around filling—perfect with just one frying pan.

Ingredients:

  • Shiratamako (glutinous rice flour): 40-50g

  • Cake flour (thinly milled wheat flour): 40g

  • Sugar: 1 tsp to 1 Tbsp

  • Water: 120ml

  • Koshi-an (smooth red bean paste): 120-180g

  • Red food coloring: a small amount

  • Salted cherry leaves: 6-10 leaves

Steps:

  1. Soak the cherry leaves in water for 2 hours to remove excess salt, then pat dry. Divide the koshi-an into 6 equal portions.

  2. Gradually add water to the shiratamako and mix well until smooth, then stir in the cake flour, sugar, and food coloring to form a batter. Shape into ovals and pan-fry both sides in a frying pan until lightly cooked, then let cool.

  3. Place a portion of bean paste on each piece of dough, wrap the dough around it, and enclose with a cherry leaf.

Tomoko Mizusaka
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