Simple! How to Make Kanto-Style Sakura Mochi

Name: Simple! How to Make Kanto-Style Sakura Mochi
Yield: 10 servings
Cuisine: American
Ingredients: 20 grams Mochiko; 10 grams Granulated sugar; 1 pinch Salt; 1 dash Red food coloring; 140 ml Water; 80 grams Cake flour; 200 grams Koshi-an (smooth sweetened red bean paste); 10 leaves Sakura leaves preserved in salt

cookpad.japan @cookpad_jp

I made this recipe while recalling the "an maki" that I saw in a store when I went to a flower blossom viewing.

You can use shiratama rice flour in place of the glutinous rice flour, but make sure to dissolve it completely so that it doesn't clump up.

Rolling up the an paste before it cools completely will make the wrapping process easier for you. Recipe by Hushsan

I made this recipe while recalling the "an maki" that I saw in a store when I went to a flower blossom viewing.

You can use shiratama rice flour in place of the glutinous rice flour, but make sure to dissolve it completely so that it doesn't clump up.

Rolling up the an paste before it cools completely will make the wrapping process easier for you. Recipe by Hushsan

cookpad.japan @cookpad_jp

I made this recipe while recalling the "an maki" that I saw in a store when I went to a flower blossom viewing.

You can use shiratama rice flour in place of the glutinous rice flour, but make sure to dissolve it completely so that it doesn't clump up.

Rolling up the an paste before it cools completely will make the wrapping process easier for you. Recipe by Hushsan

I made this recipe while recalling the "an maki" that I saw in a store when I went to a flower blossom viewing.

You can use shiratama rice flour in place of the glutinous rice flour, but make sure to dissolve it completely so that it doesn't clump up.

Rolling up the an paste before it cools completely will make the wrapping process easier for you. Recipe by Hushsan

Saved

Ingredients

10 servings

20 gramsMochiko
10 gramsGranulated sugar
1 pinchSalt
1 dashRed food coloring
140 mlWater
80 gramsCake flour
200 gramsKoshi-an (smooth sweetened red bean paste)
10leaves Sakura leaves preserved in salt

Saved

Steps

1

Divide the koshi-an red bean paste into 10 equal portions, and roll up into cylinders.
2

Give the pickled salted sakura leaves a quick rinse in water to remove the salt.
3

Add the mochiko, granulated sugar, and salt into a bowl, add in the water a little at a time, and dissolve completely. Give it a light color with food coloring if available.
4

Heat up a fluorine-coated frying pan, and lightly coat with vegetable oil. Add in 2-3 tablespoons of the mixture, and spread it out into a 10 x 20 cm ellipse.
5

Reduce heat to low, flip it over once the surface has dried, and dry the surface again.
6

Take the mochi wrapping out, and wrap up the an red bean paste while it is still hot. Wrap in the sakura leaves.