Tokyo-style Sakura Mochi

Name: Tokyo-style Sakura Mochi
Yield: 10 servings
Cuisine: American
Ingredients: 80 grams ★ Cake flour; 20 grams ★ Shiratamako; 30 grams ★ Sugar; 250 ml Water; 1 dash Red food coloring; 250 grams Koshi-an; 10 Salt-preserved cherry leaves; 1 Vegetable oil

cookpad.japan @cookpad_jp

These are Tokyo-style sakura mochi.

The wrappers will tear easily when you are trying to take them off the bottom of the frying pan, so do it carefully using a spatula. Recipe by cherry

These are Tokyo-style sakura mochi.

The wrappers will tear easily when you are trying to take them off the bottom of the frying pan, so do it carefully using a spatula. Recipe by cherry

cookpad.japan @cookpad_jp

These are Tokyo-style sakura mochi.

The wrappers will tear easily when you are trying to take them off the bottom of the frying pan, so do it carefully using a spatula. Recipe by cherry

These are Tokyo-style sakura mochi.

The wrappers will tear easily when you are trying to take them off the bottom of the frying pan, so do it carefully using a spatula. Recipe by cherry

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Ingredients

10 servings

80 grams★ Cake flour
20 grams★ Shiratamako
30 grams★ Sugar
250 mlWater
1 dashRed food coloring
250 gramsKoshi-an
10Salt-preserved cherry leaves
1Vegetable oil

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Steps

1

Soak the cherry leaves in water to de-salt (10 to 60 minutes). Form the koshi-an into cylindrical balls.
2

Combine the ★ ingredients in a bowl. Add the water little by little while mixing so that no lumps form. Cover with plastic wrap and rest for 30 minutes.
3

Dissolve the red food coloring in water, and add it little by little to the batter while observing the color.
4

Spread a little vegetable oil in a frying pan. Spread 2 tablespoons of batter at a time in the pan and cook over low heat. When the surface had dried out, flip over and cook the other side quickly.
5

Put the cooked wrappers on a flat sieve to cool.
6

Once the wrappers have cooled down, wrap them around the balls of koshi-an. Wrap with a cherry leaf that has been patted dry to finish.