Strawberry and Sakura Mochi

Name: Strawberry and Sakura Mochi
Yield: 5 servings
Cuisine: American
Ingredients: 50 grams Domyojiko; 50 grams Water; 10 grams Castor sugar or superfine sugar; 1 dash Salt; 1 Red food coloring; 50 grams Koshi-an sweet bean paste; 1 Whipped cream; 3 small Strawberries; 3 leaves Salt-preserved cherry leaves

cookpad.japan @cookpad_jp

I topped unusually shaped sakura mochi with fresh cream and strawberries. My mother made these aiming for a spring-like variation of ichigo daifuku dumplings. The flavor is guaranteed to be good!

Domyo-ji flour tends to stick to your hands, so moisten your hands beforehand. Don't make them too wet though! Recipe by Myumako

I topped unusually shaped sakura mochi with fresh cream and strawberries. My mother made these aiming for a spring-like variation of ichigo daifuku dumplings. The flavor is guaranteed to be good!

Domyo-ji flour tends to stick to your hands, so moisten your hands beforehand. Don't make them too wet though! Recipe by Myumako

cookpad.japan @cookpad_jp

I topped unusually shaped sakura mochi with fresh cream and strawberries. My mother made these aiming for a spring-like variation of ichigo daifuku dumplings. The flavor is guaranteed to be good!

Domyo-ji flour tends to stick to your hands, so moisten your hands beforehand. Don't make them too wet though! Recipe by Myumako

I topped unusually shaped sakura mochi with fresh cream and strawberries. My mother made these aiming for a spring-like variation of ichigo daifuku dumplings. The flavor is guaranteed to be good!

Domyo-ji flour tends to stick to your hands, so moisten your hands beforehand. Don't make them too wet though! Recipe by Myumako

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Ingredients

5 servings

50 gramsDomyojiko
50 gramsWater
10 gramsCastor sugar or superfine sugar
1 dashSalt
1Red food coloring
50 gramsKoshi-an sweet bean paste
1Whipped cream
3 smallStrawberries
3leaves Salt-preserved cherry leaves

Saved

Steps

1

Soak the cherry leaves to remove the sal. (Please soak as needed for the cherry leaves you have.)
2

Put the Domyoji-ko and water in a bowl. Cover with plastic wrap, and leave to soak for an hour. Mix it up using a cut-and-fold motion with a rubber spatula, and microwave for 1 minute 10 seconds at 500 W.
3

Cut and fold in the sugar, salt and food coloring using the rubber spatula until it's evenly mixed.
4

Cover with a tightly wrung out moistened kitchen towel, and leave to cool down at regular room temperature.
5

Spread out a large sheet of plastic wrap. Put the Domyoji-ko dough on it and fold it into a 12cm square. Cover the dough with plastic wrap, and roll it out with a rolling pin.
6

Open up the plastic wrap and cut the dough into elongated trapezoids as shown in the photo.
7

Divide the koshi-an into 10 g portions. Make a well in the middle of each with the blunt end of a cooking chopstick or similar implement.
8

Wrap the formed koshi-an with the dough, sticking the dough around it.
9

Pat the de-salted cherry leaves dry and cut in half lengthwise. Fold each half leave as shown in the photo.
10

Wrap the folded leaf around the Step 8 dough, so that the folded part is on the outside.
11

Put whipped cream in a piping bag, and pipe it into the indented part of the koshi-an.
12

Top with strawberries cut in half to finish.
13

To give as gifts, pack in a case.