Tokyo-style Sakura Mochi
cookpad.japan @cookpad_jp
These are Tokyo-style sakura mochi.
The wrappers will tear easily when you are trying to take them off the bottom of the frying pan, so do it carefully using a spatula. Recipe by cherry
Tokyo-style Sakura Mochi
These are Tokyo-style sakura mochi.
The wrappers will tear easily when you are trying to take them off the bottom of the frying pan, so do it carefully using a spatula. Recipe by cherry
Cooking Instructions
- 1
Soak the cherry leaves in water to de-salt (10 to 60 minutes). Form the koshi-an into cylindrical balls.
- 2
Combine the ★ ingredients in a bowl. Add the water little by little while mixing so that no lumps form. Cover with plastic wrap and rest for 30 minutes.
- 3
Dissolve the red food coloring in water, and add it little by little to the batter while observing the color.
- 4
Spread a little vegetable oil in a frying pan. Spread 2 tablespoons of batter at a time in the pan and cook over low heat. When the surface had dried out, flip over and cook the other side quickly.
- 5
Put the cooked wrappers on a flat sieve to cool.
- 6
Once the wrappers have cooled down, wrap them around the balls of koshi-an. Wrap with a cherry leaf that has been patted dry to finish.
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