Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, white sakura mochi (cherry blossom rice cakes). One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
I made white sakura mochi without colouring and put cherry blossom flavored adzuki bean paste inside, and they turned out very elegantly. You can make ohagi in this way as well. The key to this recipe is to gently crush the rice grains after the rice is cooked, to create the mochi's thick texture. Divide the bean paste in half and make balls.
White Sakura Mochi (Cherry Blossom Rice Cakes) is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. White Sakura Mochi (Cherry Blossom Rice Cakes) is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can cook white sakura mochi (cherry blossom rice cakes) using 5 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make White Sakura Mochi (Cherry Blossom Rice Cakes):
- Make ready 350 grams Mochi rice
- Get 200 ml Water
- Prepare 2 tbsp White sugar
- Prepare 25 grams x 8 Cherry blossom flavoured adzuki bean paste (or normal adzuki bean paste)
- Prepare 8 Salted cherry leaves
Sakura mochi (cherry blossom mochi) is a light pink colored Japanese rice cake filled with sweetened red bean or white bean. Like daifuku mochi, it's made with glutinous rice that has been pounded into a paste, but with a lumpier texture as some grains left partially intact compared to the smooth texture of daifuku. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
Instructions to make White Sakura Mochi (Cherry Blossom Rice Cakes):
- Rinse the rice, then add to the rice cooker and fill with water up to the mark for cooking 1 rice cooker cup of rice.
- Add sugar and stir well. Press Start on the rice cooker. You don't need to soak the rice beforehand.
- Weigh and divide the cherry blossom an into 25 g portions. You can use tsubu-an or koshi-an.
- Rinse the salted cherry leaves gently and soak in water to desalt for about 15 minutes.
- Rinse the leaves again and carefully pat dry with paper towels.
- After the rice is cooked, divide it into 8 portions.
- Moisten your hands, then take one portion of the rice and squeeze it several times to gently squash the rice grains. Shape into flat rounds and place the anko on top. Wrap the anko with the rice. Be careful not to burn yourself because it will be quite hot!
- If it sticks to your hands, moisten your hands again with water. Try to completely cover the adzuki paste with the rice.
- You can also place the rice on a piece of cling film first and press it into a flat round with a plastic spatula. In this way your hands will remain clean.
- Shape the rice balls into ovals.
- Wrap the oval-shaped rice with cherry leaves and serve Instead of cherry leaves, you can also use kinako or sesame seeds to coat the rice. For a change, you can also put the rice inside and cover it with anko for an inside-out version.
- This time, I used sakura-an. The contrasting pink and white makes these look so pretty.
- If you coat the rice with plenty of kinako (roasted soy powder) after step 9, they are called kinako ohagi. Children love them!!
- Ready to serve and ENJOY!
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Expressed deliciousness of Sakura Mochi (a pink rice cake filled with sweetened bean paste, wrapped in a salt-preserved cherry leaf) With a concept to deliver "that deliciousness of Sakura Mochi in sweetened bean past," we devoted ourselves to develop Sakura (cherry blossom flavor) sweetened bean paste with plenty of spring color. Like daifuku mochi, it's made with glutinous rice that has been pounded into a paste, but with a lumpier texture as some grains left partially intact compared to the smooth texture of daifuku. Sakura Mochi (桜餅) is a variety of wagashi, or Japanese confectionery consisting of a sweet pink mochi (rice cake) and red bean paste, covered with a leaf of sakura (cherry blossom).
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