Easy Sakura-mochi for Cherry Blossom Viewings

Name: Easy Sakura-mochi for Cherry Blossom Viewings
Yield: 23 servings
Cuisine: American
Ingredients: 300 grams Domyojiko; 30 grams Sugar; 500 grams Boiling water; 1 Red food colouring; 500 grams Koshi-an; 1 Water (to moisten your hands); 1 Sugar (for the water to moisten your hands)

cookpad.japan @cookpad_jp

I prepare these sakura-mochi when I feel like eating lots.
They're not as good as the ones sold in confectionery shops but better than the ones sold in supermarkets.

As you coat your hands with sugar water to form the mochi, the sakura-mochi will stay soft for three days.
After 4 days they start to harden. Recipe by Kantande oishiigasuki

I prepare these sakura-mochi when I feel like eating lots.
They're not as good as the ones sold in confectionery shops but better than the ones sold in supermarkets.

As you coat your hands with sugar water to form the mochi, the sakura-mochi will stay soft for three days.
After 4 days they start to harden. Recipe by Kantande oishiigasuki

cookpad.japan @cookpad_jp

I prepare these sakura-mochi when I feel like eating lots.
They're not as good as the ones sold in confectionery shops but better than the ones sold in supermarkets.

As you coat your hands with sugar water to form the mochi, the sakura-mochi will stay soft for three days.
After 4 days they start to harden. Recipe by Kantande oishiigasuki

I prepare these sakura-mochi when I feel like eating lots.
They're not as good as the ones sold in confectionery shops but better than the ones sold in supermarkets.

As you coat your hands with sugar water to form the mochi, the sakura-mochi will stay soft for three days.
After 4 days they start to harden. Recipe by Kantande oishiigasuki

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Ingredients

23 servings

300 gramsDomyojiko
30 gramsSugar
500 gramsBoiling water
1Red food colouring
500 gramsKoshi-an
1Water (to moisten your hands)
1Sugar (for the water to moisten your hands)

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Steps

1

Soak the preserved cherry leaves in water for about 30 minutes to remove the saltiness. Pat dry.
2

Add the red food colouring to the boiling water with sugar to your liking. A paler pink tends to look more elegant.
3

Put the domyojiko in a heatproof dish and add the Step 2 water. Stir well.
4

Cover the dish with cling film and leave it to stand for about 15 minutes.
5

Microwave it for 3 minutes and take it out of the microwave. Stir the mixture to distribute the moisture evenly.
6

Microwave it for a further 3 minutes. Adjust the heating time from 1 to 4 minutes according to the amount used.
7

Leave to stand for about 15 minutes to steam in residual heat.
8

Divide the koshi-an into 20 g portions. Shape into slightly oblong balls.
9

Before you start wrapping the mochi, melt the sugar in water to make a simple syrup.
10

The simple syrup prevents the mochi surface from drying and hardening. The mochi will stay soft even the next day.
11

Divide the mochi dough into 25 to 30 g portions. Wrap the portioned anko with the mochi dough.
12

Wrap the mochi with the prepared cherry leaves!!
13

Homemade koshi-an is better, but you can substitute with moderately sweetened store-bought quality.
14

Adjust the heating time to your microwave according to the amount of the domyojiko and water. After the first round of cooking, check the texture and adjust the time for the second heating.