Sakura Mochi Recipe ( 桜餅 )

Photo: Uncut Recipes

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TRADITIONAL JAPANESE RECIPE: Sakura Mochi (桜餅) is a type of wagashi (Japanese confectionery) made of sweet pink mochi (sweet rice or sometimes called glutinous rice).

This gorgeous looking Mochi is normally filled with Anko ( Red Bean Paste ) and wrapped in a slightly salty pickled Cherry leaf and it's usually eaten on Girl’s Day (known as Hinamatsuri) on March 3rd and enjoyed throughout the spring season in Japan.

Sakura means Cherry Blossoms in Japanese language and both leaf and flower are widely used in Japanese cuisine.

Different type of rice is used in different regions of Japan. For example, in the East of Japan or Kanto region ( Tokyo area ) the Shiratamako ( sweet rice/glutinous rice flour 白玉粉 ) is used as the main ingredient for Mochi, while in the West of Japan or Kansai region ( Osaka, Kyoto Area ) the Domyojiko ( coarsely broken sweet rice/glutinous rice 道明寺粉 ) is used.



WARNING:

The buns are chewy and sticky. Given they are far bigger than bite-sized, they need to be laboriously chewed before swallowing.

Anyone who can't chew properly - like children, or the elderly - will be likely to find them hard to eat.

Chew, chew, chew. If that's not possible, the rice cakes need to be cut into smaller pieces.

Each year, authorities issue public warnings in the run-up to the new year festivities advising that people - especially the very young and elderly - should only eat mochi cut down to smaller little chunks.

Yet despite the warnings, each year there continue to be deaths linked to the dish.

At the turn of 2014 to 2015, the number of casualties peaked at nine. In 2016 it was one, while last year two people died.

Each year, many more end up in critical condition in hospitals across the country.

 

 

 

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Skill Level:	Time: 1 Hour
Price:	Makes: 12 Mochi

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Ingredients:

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Conversions

 

 

 

Directions:

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01 - Start rinsing the Rice and soak it for at least 1 hour ( better overnight ).



02 - Soak the Sakura Leaves in Water for 15 minutes to remove the salt from the leaf.

03 - Now, dry the Sakura Leaves with paper towel.



04 - Wet your hands and roll the Anko Paste into 12 small balls, or use a small ice cream schoop.

05 - Place the balls on a plate and cover with cling film to prevent drying.



06 - Once the Anko Balls are ready, move to the Rice. Drain and transfer the Rice in a large bowl.

07 - Add Water and Red Food Coloring and mix well.

08 - Cover with Plastic Wrap and microwave for 3 minutes.

09 - Remove the cling film, mix well with a spatula and microwave for an extra 3 minutes.

10 - Remove the cling film, mix well with a spatula and cover the bowl with a kitchen towel for 5 minutes ( let the rice rest ).

11 - After 5 minutes, remove the towel, mix the Rice once more and add the Sugar in Rice and mix all together.

12 - Pound the Rice with a pestle until the Rice becomes very sticky.

13 - Divide Rice into 12 portions.

Photo: Three Steps

14 - On the prep surface, place a sheet of gling film and spray a bit of water, this will prevent Mochi to stick.

15 - Place one portion of Rice on the cling film and spread into a rectangular shape.

16 - Place an Anko Ball in the center and roll the Rice over it to cover the Anko Ball.

Alternative shape

17 - Tighten the cling film and mold into an oval shape, or whatever shape you want.

18 - Wrap the Mochi with a Sakura Leaf and leave it at room temperature for an hour before placing it in the fridge. This will allow the rice to suck the Sakura Leaf's scent.

Notes:

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- STEP 07: don’t add too much as the color of the mochi will be too pink. I think I added a little too much.).

- STEP 12: you can either maintain some grains or pound everything well.

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Written by: Uncut Recipes

Disclaimer

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