Spring Colored Cherry Blossom Mochi

Name: Spring Colored Cherry Blossom Mochi
Yield: 6 servings
Cuisine: American
Ingredients: 40 grams Shiratamako; 40 grams White flour; 5 grams Sugar; 100 ml Water; 1 drop Red food coloring; 120 grams Anko

cookpad.japan @cookpad_jp

I had just made some anko, so I decided to make some mochi to enjoy the feeling of spring. Unfortunately, I did not have salted sakura leaves, so I just wrapped the anko with a sheet of mochi.

If you cook the skin in a greased skillet, the skin will become oily and shiny. Use a non-stick skillet over low heat.
Be careful not to scorch them. Recipe by Crystal_6

I had just made some anko, so I decided to make some mochi to enjoy the feeling of spring. Unfortunately, I did not have salted sakura leaves, so I just wrapped the anko with a sheet of mochi.

If you cook the skin in a greased skillet, the skin will become oily and shiny. Use a non-stick skillet over low heat.
Be careful not to scorch them. Recipe by Crystal_6

cookpad.japan @cookpad_jp

I had just made some anko, so I decided to make some mochi to enjoy the feeling of spring. Unfortunately, I did not have salted sakura leaves, so I just wrapped the anko with a sheet of mochi.

If you cook the skin in a greased skillet, the skin will become oily and shiny. Use a non-stick skillet over low heat.
Be careful not to scorch them. Recipe by Crystal_6

I had just made some anko, so I decided to make some mochi to enjoy the feeling of spring. Unfortunately, I did not have salted sakura leaves, so I just wrapped the anko with a sheet of mochi.

If you cook the skin in a greased skillet, the skin will become oily and shiny. Use a non-stick skillet over low heat.
Be careful not to scorch them. Recipe by Crystal_6

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Ingredients

6 servings

40 gramsShiratamako
40 gramsWhite flour
5 gramsSugar
100 mlWater
1drop Red food coloring
120 gramsAnko

Saved

Steps

1

Place shiratamako in a bowl. With a whisk, add and mix a small amount of water at a time until smooth.
2

When all the lumps are gone, add the flour and sugar, then mix well. Add a drop of red food coloring, and mix until the batter becomes pinkish.
3

In a non-stick skillet, pour the batter in to make an oblong shape. When the surface dries, turn over and cook the other side. Make 6.
4

Form 20 g of anko into a barrel shape. Place the anko on the mochi skin, 1/3 of the way from the end closest to you. Wrap it and it is done.