Cherry Blossom Sticky Rice

Name: Cherry Blossom Sticky Rice
Yield: 8 servings
Cuisine: American
Ingredients: 270 ml Mochi rice; 90 ml Uncooked white rice; 30 grams ❀Cherry blossoms preserved in salt; 300 ml ❀Water; 290 ml The soaking liquid from the cherry blossoms; 1 tbsp Sake; 3 pinch Salt

cookpad.japan @cookpad_jp

Note that 1 pinch = a pinch using 3 fingers; a small amount = a pinch using 2 fingers.
This is a seasonal steamed sticky rice.
If you cook the rice with a bit more water than is indicated here and wrap the rice around a ball of sweetened red bean paste, you can make pretty and delicious domyojiko cherry blossom ohagi dumplings.
See.

When wrapping the cherry leaves around the rice balls, put the veiny side inside.
The delicate aroma is the key, so just season the rice lightly. The saltiness of the cherry leaf is the key to whether the rice balls taste very salty or not so salty. De-salt the leaves to taste.
Sweet (mochi) rice absorbs 80% of the water regular rice does. Recipe by La Land

cookpad.japan @cookpad_jp

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Ingredients

8 servings

270 mlMochi rice
90 mlUncooked white rice
30 grams❀Cherry blossoms preserved in salt
300 ml❀Water
290 mlThe soaking liquid from the cherry blossoms
1 tbspSake
3 pinchSalt

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Steps

1

Wash the mochi rice and regular rice together. Drain the rice into a colander and let it sit for 30 minutes to drain off excess water while it still absorbs moisture.
2

Put the salt-preserved cherry blossoms in a colander and rinse while shaking gently to remove the surface salt. Put into a bowl with 300 ml of water, and leave to soak to remove some of the salt.
3

Squeeze the cherry blossoms to remove excess water. Reserve 290 ml of the soaking water. Cut the hard stems off and chop the blossoms up roughly. Chop the stems finely.
4

Rinse the salt-preserved cherry leaves quickly, and soak for 30 minutes to an hour in water to de-salt while checking them to make sure they still retain some saltiness.
5

Choose some nicely shaped cherry blossoms to use as decoration. Soak them in water for 30 minutes to de-salt. Pat dry between paper towels.
6

Put the rice from Step 1 in a rice cooker with the reserved soaking water from Step 2, sake and salt, and cherry blossom stems. Mix up the contents quickly. Switch the rice cooker on and cook the rice as usual.
7

When the rice is cooked, add the chopped up cherry blossoms and fold them in. Leave the rice to steam and rest for about 10 minutes. Taste, and adjust the seasoning by adding more salt if needed.
8

Form the rice into cylindrical balls. Wrap each ball with cherry leaf that's been patted dry, and decorate with a cherry blossom to finish.