Simple! How to Make Kanto-Style Sakura Mochi
cookpad.japan @cookpad_jp
I made this recipe while recalling the "an maki" that I saw in a store when I went to a flower blossom viewing.
You can use shiratama rice flour in place of the glutinous rice flour, but make sure to dissolve it completely so that it doesn't clump up.
Rolling up the an paste before it cools completely will make the wrapping process easier for you. Recipe by Hushsan
Open in Cookpad AppCooking Instructions
- 1
Divide the koshi-an red bean paste into 10 equal portions, and roll up into cylinders.
- 2
Give the pickled salted sakura leaves a quick rinse in water to remove the salt.
- 3
Add the mochiko, granulated sugar, and salt into a bowl, add in the water a little at a time, and dissolve completely. Give it a light color with food coloring if available.
- 4
Heat up a fluorine-coated frying pan, and lightly coat with vegetable oil. Add in 2-3 tablespoons of the mixture, and spread it out into a 10 x 20 cm ellipse.
- 5
Reduce heat to low, flip it over once the surface has dried, and dry the surface again.
- 6
Take the mochi wrapping out, and wrap up the an red bean paste while it is still hot. Wrap in the sakura leaves.
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