Sakura Rice Balls - Great for Cherry Blossom Viewing

Name: Sakura Rice Balls - Great for Cherry Blossom Viewing
Yield: 10 servings
Cuisine: American
Ingredients: 180 ml Mochi Sticky Rice; 45 ml White rice; 225 ml Water; 15 grams Pickled sakura blossoms; 1/3 pack Daikon radish sprouts; 1 dash Food colouring (red)

cookpad.japan @cookpad_jp

When I made sweet rice cakes covered with anko by using the delicious recipe "Fragrant Cherry Blossom Ohagi" by user "miyuki12," the leftover rice was so tasty. I added daikon radish sprouts to make colorful rice balls, and I packed them in a lunchbox for cherry blossom viewing.

Don't put in too much food clouring It's better to have a subtle pale pink color! Recipe by Maitsuka

cookpad.japan @cookpad_jp

Don't put in too much food clouring It's better to have a subtle pale pink color! Recipe by Maitsuka

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Ingredients

10 servings

180 mlMochi Sticky Rice
45 mlWhite rice
225 mlWater
15 gramsPickled sakura blossoms
1/3pack Daikon radish sprouts
1 dashFood colouring (red)

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Steps

1

Wash the mochi sticky rice and white rice together. Add the water and red food coloring to turn the rice a pale pink. Soak the rice for 1-2 hours, then cook with the normal setting.
2

Rinse the pickled sakura blossoms briefly and then soak in water for a short time. If you don't have food coloring, cook the rice with this water. It will give the rice a slightly pink color.
3

Set aside 10 of the rinsed sakura blossoms. Combine the rest with the daikon radish sprouts and finely chop.
4

Mix the chopped cherry blossoms and daikon radish sprouts with the cooked rice. Shape into small rice balls and top with the cherry blossoms you set aside in Step 3. Enjoy.