Sakura Mochi - A Recipe Passed from Mother to Daughter

Name: Sakura Mochi - A Recipe Passed from Mother to Daughter
Yield: 15 servings
Cuisine: American
Ingredients: 700 grams Uncooked mochi rice; 4 tbsp Sugar; 200 grams Sweet red bean paste; 1 dash Food colouring (red); 15 leaves Salt preserved cherry leaves

cookpad.japan @cookpad_jp

This is my family's standard snack in spring.

Dissolve the red food colouring little by little.
One person who tried this recipe told me that she peeled off the leaf from the rice ball and re-soaked it. This was because she didn't soak it for long enough the first time, so the leaf was still salty. The saltiness of the preserved cherry leaves differs depending on the maker, so adjust the soaking time.
Store-bought bean paste is convenient to use for this recipe. Recipe by Tomoko kitchen

This is my family's standard snack in spring.

cookpad.japan @cookpad_jp

This is my family's standard snack in spring.

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Ingredients

15 servings

700 gramsUncooked mochi rice
4 tbspSugar
200 gramsSweet red bean paste
1 dashFood colouring (red)
15leaves Salt preserved cherry leaves

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Steps

1

Rinse the sweet rice. Drain in a sieve.
2

Dissolve red food colouring in 350 ml of water. Soak the rice in the water for 30 minutes. Cook the rice in the rice cooker.
3

Make balls from the bean paste.
4

Immerse the cherry blossom leaves briefly in water (to remove the salt). Pat dry.
5

When the rice cooker has finished cooking, let it rest for 10 minutes to steam the rice. Add sugar, and mix while grinding the rice slightly.
6

When the rice has cooled a bit, wrap in the bean paste, then fold a cherry blossom leaf over the rice cake. (It will be easier if you flatten the rice between plastic wrap.)