Sakuramochi

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Sakuramochi (桜餅, Sakuramochi^?) is a Japanese Sweets, sweet pink mochi, covered with sakura leaf.

The style of Sakuramochi differs from the regions in Japan. Basically, the east of Japan such as Tokyo uses shiratama-ko (白玉粉, shiratama-ko^? rice flour) and the west side such as Kansai uses dōmyōji-ko (道明寺粉, dōmyōji-ko^? glutinous rice flour) for batter.

[edit] Recipe

This recipe is for making Western-style sakuramochi. Serves 8.

Ingredients

3/4 cup glutinous rice flour, 1/3 cup sugar, 1 cup water, 3/4 cup red bean paste, red food color (Optional), 8 sakura leaves pickled in salted water

Preparation

Wash pickled sakura leaves and dry.

Boil water in a pan. Mix glutinous flour in the water. Cover the pan with a lid and leave it for 5 minutes.

Place a wet cloth in a steamer and put the dough on the cloth. Steam the dough for about 20 minutes over medium heat.

Remove the steamed dough to a bowl.

Mash the dough slightly with a wooden pestle, mixing sugar in.

Dissolve a little bit of red food color in some water. Add some of the red water in the dough and mix well.

Divide the pink mochi into 8 balls.

Flat each mochi ball by hands and place red bean paste filling on the dough.

Wrap the filling with mochi and rounds by hands.

Wrap each mochi with a sakura leaf.