Kansai-style Sakura Mochi

Name: Kansai-style Sakura Mochi
Yield: 6 servings
Cuisine: American
Ingredients: 100 grams Domyojiko; 20 grams Sugar; 1 dash Salt; 1 dash Red food coloring; 150 ml Water; 120 to 150 grams Koshi-an; 3 tbsp Boiling water; 6 Cherry blossom leaves preserved in salt; 6 Cherry blossoms preserved in salt (optional, if you have them)

cookpad.japan @cookpad_jp

I wanted to make Kansai region (Kyoto-Osaka area) style sakura mochi, so I made them using domyojiko.

Add the sugar before the dough has cooled down. You don't need to use salted cherry blossoms. Recipe by cherry

I wanted to make Kansai region (Kyoto-Osaka area) style sakura mochi, so I made them using domyojiko.

Add the sugar before the dough has cooled down. You don't need to use salted cherry blossoms. Recipe by cherry

cookpad.japan @cookpad_jp

I wanted to make Kansai region (Kyoto-Osaka area) style sakura mochi, so I made them using domyojiko.

Add the sugar before the dough has cooled down. You don't need to use salted cherry blossoms. Recipe by cherry

I wanted to make Kansai region (Kyoto-Osaka area) style sakura mochi, so I made them using domyojiko.

Add the sugar before the dough has cooled down. You don't need to use salted cherry blossoms. Recipe by cherry

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Ingredients

6 servings

100 gramsDomyojiko
20 gramsSugar
1 dashSalt
1 dashRed food coloring
150 mlWater
120to 150 grams Koshi-an
3 tbspBoiling water
6Cherry blossom leaves preserved in salt
6Cherry blossoms preserved in salt (optional, if you have them)

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Steps

1

If the koshi-an is very soft, put it in a heatproof container and microwave in 1 minute increments until it's a consistency you can work with. Divide into 6 portions and form each into a ball.
2

Soak the salted cherry leaves and blossoms in water for about 10 minutes to de-salt them.
3

Put the water, food coloring and domyojiko in a heatproof container and mix together. Cover with plastic wrap, and microwave for about 5 minutes.
4

Let it rest for about 10 minutes after taking it out of the microwave. Add the sugar and salt before the dough has cooled down completely, and mix them in well with a spatula.
5

Divide the cooled dough into 6 portions. Press each portion flat between 2 sheets of plastic wrap. Put a ball of koshi-an in the middle and wrap the dough around it to form a neat shape.
6

Wrap with a cherry leaf, and top with a cherry blossom.