Microwaved Sakura Mochi with Koshi-an

Name: Microwaved Sakura Mochi with Koshi-an
Yield: 10 servings
Cuisine: American
Ingredients: 150 grams Domyojiko; 220 ml Water; 1 tbsp Sugar; 1 pinch Salt; 1 dash Red food coloring; 150 grams Anko; 10 Salted sakura leaves

cookpad.japan @cookpad_jp

Sakura mochi is pretty easy to make.
But it is pretty difficult to get the salted sakura leaves.

The sakura mochi will be filled with anko, so the mochi is slightly sweetened.
Taste one salted sakura leaf, and if it is too salty, lightly soak the leave in water to remove excess salt. Recipe by Inukaiminto

Sakura mochi is pretty easy to make.
But it is pretty difficult to get the salted sakura leaves.

cookpad.japan @cookpad_jp

Sakura mochi is pretty easy to make.
But it is pretty difficult to get the salted sakura leaves.

Saved

Ingredients

10 servings

150 gramsDomyojiko
220 mlWater
1 tbspSugar
1 pinchSalt
1 dashRed food coloring
150 gramsAnko
10Salted sakura leaves

Saved

Steps

1

Put water, sugar, salt, red food coloring in a heatproof bowl and dissolve. Make sure to add just a small amount of the red food coloring. I used about 3 scoops with a toothpick.
2

Add the domyojiko to Step 1 and mix. Cover with plastic wrap and heat in a 600 W microwave for 2 minutes.
3

Take Step 3 out of the microwave, mix, wrap it again with a plastic wrap and heat for another 3 minutes. Then let it sit in the microwave for 10 minutes to steam.
4

Divide the anko into 10 portions in advance, and roll into balls.
5

Divide the mochi into 10 portions and wrap in a plastic wrap. I divided them each into about 40 g portions this time.
6

Roll out the mochi into a disk on the plastic wrap, place one portion of anko and form it into a ball shape.
7

Wrap a sakura leaf around it, and cover with plastic wrap to avoid drying out.
8

After making all 10 pieces, they are ready~ Leave them to cool, and then enjoy.