Recipe: Tasty Small Sakura Mochi

Small Sakura Mochi. Sakura Mochi (桜餅) is a type of wagashi (Japanese confectionery) made of sweet pink mochi (sweet rice or sometimes Then I broke the grains into smaller bits and pieces by pounding the sweet rice. Chewy mochi with sweet anko filling is simply delectable! Mix in the aroma of cherry blossom leaves and the experience is simply amazing!

Sakuramochi (桜餅) is a Japanese sweet consisting of sweet pink-colored rice cake (mochi) with a red bean paste (anko) center, and wrapped in a pickled cherry blossom (sakura) leaf. Different regions of Japan have different styles of sakuramochi. See more ideas about Mochi, Mochi recipe, Asian desserts. You can have Small Sakura Mochi using 10 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Small Sakura Mochi

1. It's 5 of blossoms Salt-preserved sakura blossoms.
2. You need 40 grams of + 40 grams Shiratamako.
3. Prepare 20 grams of Joshinko.
4. You need 16 grams of Sugar.
5. It's 4 grams of Trehalose.
6. It's 95 ml of Water.
7. You need 1 of tiny bit Red food coloring.
8. You need 120 of to 150 grams An of your choice.
9. Prepare 1 of for finishing Preserved sakura blossom leaves or salted sakura blossom.
10. You need 1 of Mochiko flour or katakuriko.

Small japanese style chocolates: mochi filled with green tea and chocolate ganache, both sweets are vegan! Newsflash: mochi ice cream isn't real Japanese rice cake. Learn how to make real mochi at home Mochi: Japan's Soft, Sweet, Squishy Snack Also, you might choke and die, but try not to think about. Here are ten of the absolute best mochi recipes that you have to try for yourself.

Small Sakura Mochi instructions

1. Rinse the preserved sakura leaves and blossoms and soak in clean water to remove the saltiness. Drain the blossoms well which you are going to add to the mochi dough. Separate the flowers from the stems..
2. Shape the anko into small balls. To make regular-sized ones, take 20 to 25 g of anko for each, and take 8 g for small-sized ones..
3. The sakura mochi pictured on top has homemade sakura-an.You could also use the store-bought variety..
4. After removing the saltiness from the sakura leaves, chop finely and add to the anko. You can enjoy the nice sakura flavour in the adzuki bean paste easily in this way..
5. Put the shiratamako, joshinko, sugar and trehalose in a bowl. Add the food colouring dissolved in water. Mix well with chopsticks..
6. Cover the bowl with cling film loosely and microwave for 1 and half minutes. Remove the bowl from the microwave and mix well with a heat-proof plastic spatula. Microwave for another 30 seconds and mix again..
7. Microwave for another 30 seconds and mix again. If necessary, microwave for another 30 seconds...until the mixture is elastic and shiny. It will form a dough..
8. Put the mochi dough onto a work surface dusted with mochitoriko flour. Divide the dough into 5 portions and then divide each into 3 portions..
9. Dust your fingers and shape the portioned dough into a flat round with your fingers (make the centre thicker). Wrap the adzuki bean paste with a piece of dough and it is done. Make them pretty..
10. This is one of 15 sakura mochi. They're so small. Try your best not to eat them all before serving them to other people..
11. This is a regular sized one (a 1/5 portion). I added chopped sakura leaves to the aduki bean paste..
12. Here are 'Sakura Strawberry Daifuku'. These are particularly popular with girls..
13. Look how pretty they are!.

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