Sakura Mochi Chocolate
I made this sakura crazy recipe of my own to recreate the "sakura mochi" chocolate made by the Tirol company in Japan.
Gyuuhi turns out chewier if you replace 5 g of shiratamako with 5 g of cornstarch, so find your preferred consistency and work with what you like best.
You will probably have a bit leftover from the gyuuhi and chocolate. Use them for taste testing. For 6 pieces, each about 10 ml. Recipe by Makunouchi
Sakura Mochi Chocolate
I made this sakura crazy recipe of my own to recreate the "sakura mochi" chocolate made by the Tirol company in Japan.
Gyuuhi turns out chewier if you replace 5 g of shiratamako with 5 g of cornstarch, so find your preferred consistency and work with what you like best.
You will probably have a bit leftover from the gyuuhi and chocolate. Use them for taste testing. For 6 pieces, each about 10 ml. Recipe by Makunouchi
Cooking Instructions
- 1
Soak the sakura buds and leaf in water for a while to remove some of the salt. Dry the sakura buds out in a microwave and rub them with your finger tips until they become powdery. Drain the leaf and chop finely after removing the stem.
- 2
Place the shiratamako, white sugar, and trehalose in a heatproof bowl, and mix well with a whisk. Add the chopped sakura leaf and water, and combine.
- 3
Loosely cover the heatproof bowl from Step 2 with plastic wrap, and microwave for a minute (at 700 W). Remove from the microwave, and mix with a spatula. Microwave for another 30 seconds, then mix again.
- 4
Spread out the katakuriko in a tray and set the dough on top. Make the dough into a stick shape smaller than the mold diameter, and loosely cover the tray with plastic wrap.
- 5
Place the finely chopped chocolate in a bowl, and warm up using a double boiler (a little under 60℃). Remove the melted chocolate from the double boiler. (The chocolate temperature should be about 45℃.)
- 6
Place the sakura buds in the bowl from Step 5, and mix with a spatula. Let cool while stirring constantly, with the bottom of the bowl exposed to cold water (about 15℃). (The chocolate temperature should be about 25℃.)
- 7
Warm up the chocolate again in a double boiler (about 35℃). (The chocolate temperature should be about 28 to 30℃.) Pour the chocolate into the molds about halfway up, and gently tap the molds a few times.
- 8
*Store the remaining chocolate in a warm place and set aside. The bottom of the bowl should be barely touching the hot water underneath.
- 9
Cut the stick from Step 4 with a pair of kitchen scissors (into appropriate thickness). Place the slices one by one into each mold from Step 7, and gently tap the molds again...
- 10
Fill the molds with the remaining chocolate, covering the gyuuhi. Gently tap again... Store in a cold place to harden the chocolate.
- 11
Chocolate shrinks slightly when hardened. Add more chocolate and let cool again if necessary.
- 12
Scrape off excess chocolate from the molds with a spatula, and refrigerate for about 20 minutes. Take the chocolate out of the molds, and it's done.
- 13
Place the chocolate on top of the sakura leaf, de-salted and dried. The aroma of the leaf should transfer a bit to the chocolates.
- 14
"Kinako Mochi Chocolate"
https://cookpad.wasmer.app/us/recipes/170967-kinako-mochi-chocolate
- 15
"Matcha Chocolate"
Linked Recipes
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Sakura Mochi Sakura Mochi
I learned this recipe in a yakuzen medicinal cooking class and tried making a less sweet version.Sakura leaves are supposedly good for coughs, relieving asthma and inflammation, bringing down fevers, in antidotes, and as hangover cures. They also supposedly work to increase blood pressure, help depression, regulate the stomach and intestines and stop diarrhea.About 5 minutes before you cook the rice, place the sakura leaves in water and de-salt them. When wrapping the mochi, wrap the leaf so that the veins are showing.If the rice cooker has a water level indicator for mochi rice, use that. If not, fill with water to just below the white rice line. Recipe by PANko
-
Kinako Mochi Chocolate Kinako Mochi Chocolate
I love Tirol's "kinako mochi" chocolates, so I wanted to make them by myself.The mochi will turn out springier if you replace 5 g of shiratamako with 5 g of cornstarch, but work with the consistency that you like best. You will probably have a bit leftover mochi. I recommend you to eat it up or you can wrap it in plastic wrap and keep it in the fridge (for about 2 days). For 6 pieces, each using a 10 ml mold. Recipe by Makunouchi -
Small Sakura Mochi Small Sakura Mochi
I wanted to make my own sakura mochi this year.The mochi dough is not that sweet.Use the adzuki bean paste of your choice. You can also add chopped sakura leaves to shop-bought adzuki bean paste. (Use 2 to 3 leaves for 150 g of paste.)If you wrap sakura bean paste with mochi, the resultant sakura mochi will have a beautiful pink colour as in the top photo. Recipe by Makunouchi -
Strawberry and Sakura Mochi Strawberry and Sakura Mochi
I topped unusually shaped sakura mochi with fresh cream and strawberries. My mother made these aiming for a spring-like variation of ichigo daifuku dumplings. The flavor is guaranteed to be good!Domyo-ji flour tends to stick to your hands, so moisten your hands beforehand. Don't make them too wet though! Recipe by Myumako -
Kanto-Style Sakura Mochi with Strawberries Kanto-Style Sakura Mochi with Strawberries
I wanted some treats to celebrate the Doll Festival holiday! I couldn't decide between sakuramochi or strawberry daifuku, so borrowing from the best of both, I came up with this!A tiny amount of food coloring will produce an elegant, pale sakura color.I used a non-stick frying pan on an induction stove top. An electric griddle should also work. Recipe by Ryourinin TK -
Tokyo-style Sakura Mochi 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 -
Kansai-style Sakura Mochi Kansai-style Sakura Mochi
I wanted to make Kansai region (Kyoto-Osaka area) style sakura mochi, so I made them using domyojiko.Add the sugar before the dough has cooled down. You don't need to use salted cherry blossoms. Recipe by cherry -
Classic Sakura Mochi (With Domyoji-ko) Classic Sakura Mochi (With Domyoji-ko)
I am introducing a recipe I was taught in a class for Japanese desserts. Without setting foot in a classroom, anyone can enjoy these delicious and simple sweets made with Domyoji-ko at home.It's best to have the veins of the sakura leaves on the outside of the mochi.Be careful not the let the leaves dry out too much, as the mochi will looks less appealing that way. Recipe by Toshikochan -
Easy, Delicious, and Beautiful Sakura Cherry Blossom Mochi Easy, Delicious, and Beautiful Sakura Cherry Blossom Mochi
During the sakura season in spring, I always feel like eating sakura mochi. This time, I tried making Kanto-style sakura mochi.If the frying pan is too hot when you add the batter, it will cook too quickly and harden.Adjust the heat to allow the batter to spread.If you don't have sakura petals for garnish, these look nice with pink mochi as well. In that case, add a little bit of red food coloring to the mix in Step 2. For 8. Recipe by Choco makaron -
Sakura-mochi with Chunky Sweetened Adzuki Bean Paste Sakura-mochi with Chunky Sweetened Adzuki Bean Paste
Usually, you fill sakura-mochi with koshi-an. But as I refer tsubu-an, I filled the mochi with it.The food coloring is quite strong so use a tiny amount.The sweetened dough is very sticky so you need to moisten your hands to put a portion onto the plastic wrap and wrap the bean paste in it. The resultant look will be better.If the bean paste is too runny, boil away the excess moisture first. Otherwise it will be very sticky when you try to shape it. Adjust the amount of sugar to your liking. Recipe by Happy sarubobo -
Doumyouji Sakura Mochi Doumyouji Sakura Mochi
To celebrate Hinamatsuri (Girl's Day Festival), I made this Kansai-style sakura mochi that features the subtle saltiness of the sakura leaf, sweetness of an, and the grainy texture of doumyouji-ko.The coloring should be very light to produce a refined touch. Spread the mochi into a size just big enough to wrap the an paste, and make sure the mochi wrapping is even. That way, they'll look just like those sold in shops. Recipe by Lovepann -
Sakura Mochi (Cherry blossom crepe roll) Sakura Mochi (Cherry blossom crepe roll)
There are two types of Sakura mochi: one called Domyo-ji (popular in West Japan) and the other is like a tiny crepe roll (in East Japan). This is the Kanto (East) version Sakura mochi. For rice powder, shiratama powder is the best, but other kinds of rice powder will do, too.
More Recipes
Comments