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
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
Cooking Instructions
- 1
Dissolve a small amount of red food coloring in water to dye it pink.
- 2
Heat the water from Step 1 and add the Domyojiko once it starts boiling. While stirring, continue to heat until all of the moisture has been absorbed by the rice flour.
- 3
Combine the ingredients thoroughly with a wooden spatula or spoon and once the mixture has become plump and soft, stir in the sugar.
- 4
Lay a damp tea towel out in a steamer and steam the mixture from Step 3 for 15 minutes.
- 5
Divide the bean paste into 25 portions and roll them into balls. Set aside.
- 6
Wash the cherry leaves one by one under running water. To strain away excess water, place in a sieve, and set aside.
- 7
After Step 4 is finished steaming, divide it into 25 equal portions.
- 8
Wet your hands in the sugar water mixture and wrap the koshi-an balls in the rice mixture from Step 7.
- 9
Wrap the balls made in Step 8 in sakura leaves.
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