Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, simple! how to make kanto-style sakura mochi. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Give the pickled salted sakura leaves a quick rinse in water to remove the salt. Add the mochiko, granulated sugar, and salt into a bowl, add in the water a little at a time, and dissolve completely. Give it a light color with food coloring if. Add a little amount of water to shiratama rice flour and stir even.
Simple! How to Make Kanto-Style Sakura Mochi is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Simple! How to Make Kanto-Style Sakura Mochi is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook simple! how to make kanto-style sakura mochi using 8 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Simple! How to Make Kanto-Style Sakura Mochi:
- Get 20 grams Mochiko
- Get 10 grams Granulated sugar
- Prepare 1 pinch Salt
- Take 1 dash Red food coloring
- Make ready 140 ml Water
- Make ready 80 grams Cake flour
- Get 200 grams Koshi-an (smooth sweetened red bean paste)
- Get 10 leaves Sakura leaves preserved in salt
Generally, the east of Japan or the Kanto region (Tokyo area) uses shiratamako (sweet rice/glutinous rice flour 白玉粉) as the main ingredient for mochi. It resembles a mini pancake rolled up. Kanto-style sakura mochi uses shiratamako rice flour to make the mochi cake, and Kansai-style uses domyojiko, which is coarsely broken glutinous rice. My version is more like Kansai-style, but instead of domyojiko, I used the regular glutinous rice that's widely available.
Instructions to make Simple! How to Make Kanto-Style Sakura Mochi:
- Divide the koshi-an red bean paste into 10 equal portions, and roll up into cylinders.
- Give the pickled salted sakura leaves a quick rinse in water to remove the salt.
- Add the mochiko, granulated sugar, and salt into a bowl, add in the water a little at a time, and dissolve completely. Give it a light color with food coloring if available.
- Heat up a fluorine-coated frying pan, and lightly coat with vegetable oil. Add in 2-3 tablespoons of the mixture, and spread it out into a 10 x 20 cm ellipse.
- Reduce heat to low, flip it over once the surface has dried, and dry the surface again.
- Take the mochi wrapping out, and wrap up the an red bean paste while it is still hot. Wrap in the sakura leaves.
- Ready to serve and ENJOY!
Kanto-style sakura mochi uses shiratamako rice flour to make the mochi cake, and Kansai-style uses domyojiko, which is coarsely broken glutinous rice. My version is more like Kansai-style, but instead of domyojiko, I used the regular glutinous rice that's widely available. It's also extremely easy to make and very delicious. Sakura Mochi (Kanto-Style) 関東風桜餅 Late March and early April is sakura time in Kyoto. For about a month, it's sakura this and sakura that, — even sakura mochi!
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