Authentic Kanto-Style Sakura Mochi - Just Mix and Cook

Name: Authentic Kanto-Style Sakura Mochi - Just Mix and Cook
Yield: 15 servings
Cuisine: American
Ingredients: 100 grams ●Cake flour; 25 grams ●Shiratamako; 30 grams ●Sugar; 1 Red food coloring; 250 ml Water; 300 grams Red bean (puree or paste); 15 Pickled sakura leaves (remove salt)

cookpad.japan @cookpad_jp

I've tried many different variations of this and finally settled on one I like.

The cooked dough dries out really easily, so be sure to cover it with cling wrap or a dish towel (once it hardens, it's very hard to wrap). A Teflon crepe pan is the best for cooking the dough. The pickled sakura leaves are very salty, so be sure to soak them for a while. For 15. Recipe by Smuchi

I've tried many different variations of this and finally settled on one I like.

cookpad.japan @cookpad_jp

I've tried many different variations of this and finally settled on one I like.

Saved

Ingredients

15 servings

100 grams●Cake flour
25 grams●Shiratamako
30 grams●Sugar
1Red food coloring
250 mlWater
300 gramsRed bean (puree or paste)
15Pickled sakura leaves (remove salt)

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Steps

1

Sift the ● ingredients into a bowl, add water, and whisk together.
2

Add red food coloring in small increments to Step 1 to lightly color (the color can darken much quicker than you expect).
3

If you have time, cover Step 2 with cling wrap and let stand for 20-30 minutes (you can skip this if necessary).
4

While the flour is resting, form the red bean paste into 15 balls.
5

Heat a (Teflon) frying pan for crepes on medium. After the dough is warmed, remove from heat, spread into ovals, and return to heat.
6

When the dough is semi-transparent, flip it over. When both sides are cooked, spread on a cutting board so they don't overlap (to prevent drying out, cover with a dish towel).
7

Wrap the red bean in the dough from Step 5, wrap with a sakura leaf, and enjoy!