White and Pink Domyoji

Name: White and Pink Domyoji
Cuisine: American
Ingredients: 150 grams Domyojiko; 30 grams Sugar; 240 ml Water; 1 Natural red food coloring (red yeast rice); 180 grams Koshi an; 8 Salt-preserved sakura leaves; 4 Salt-preserved sakura blossoms

cookpad.japan @cookpad_jp

When I saw the cherry blossoms beginning to bloom, I wanted to eat some cherry mochi, so I came up with these.

cookpad.japan @cookpad_jp

When I saw the cherry blossoms beginning to bloom, I wanted to eat some cherry mochi, so I came up with these.

Saved

Ingredients

150 gramsDomyojiko
30 gramsSugar
240 mlWater
1Natural red food coloring (red yeast rice)
180 gramsKoshi an
8Salt-preserved sakura leaves
4Salt-preserved sakura blossoms

Saved

Steps

1

Divide the koshi an into 12 portions (15 g x 12).
2

Lightly desalt the cherry blossoms and cherry leaves and pat dry with paper towels.
3

Put 160 ml of water in a small pot and turn on the heat. Once it comes to a boil, turn off the heat and add the food coloring.
4

Add 100 g of the domyojiko and mix with a spoon. Cover with a lid and let steam for 5 minutes.
5

Put 80 ml of water in a separate small pot, turn on the heat, and turn it off once it comes to a boil.
6

Add 50 g of domyojiko, mix together, cover with a lid and steam for 5 minutes.
7

Line the steamer with cheesecloth, add the red and the white domyojiko, and steam on high for 20 minutes.
8

Transfer the domyojiko into separate heatproof bowls.
9

Put 20 g of sugar into the pink domyojiko, 10 g of sugar into the white, and mix well while still hot.
10

Let rest until cooled.
11

You will divide the pink domyojiko into 8 pieces, so use a moistened rubber spatula to divide it into 8 pieces, and the white into 4 pieces.
12

Flatten the pink ones with your hands, stuff with koshi an, and wrap with a cherry leaf. Do this for all 8 pieces.
13

Flatten the white ones with your hands, stuff with the koshi an, and top with a pickled cherry blossom. Do this for all 4 pieces and you're done.