Simple! How to Make Kanto-Style Sakura Mochi

I wanted some treats to celebrate the Doll Festival holiday! I couldn't decide between sakuramochi or strawberry daifuku, so borrowing from the best of both, I came up with this!A tiny amount of food coloring will produce an elegant, pale sakura color.I used a non-stick frying pan on an induction stove top. An electric griddle should also work. Recipe by Ryourinin TK

This is a standard dessert that we like to serve in our household in the springtime.You can make it easily in a microwave.The texture varies depending on the size of the domyoji-ko.I microwaved the mixture at 500 W.It's easier to wrap the anko balls with the mochi dough if you wet your hands first. Recipe by Ponponmama

I've tried many different variations of this and finally settled on one I like.The cooked dough dries out really easily, so be sure to cover it with cling wrap or a dish towel (once it hardens, it's very hard to wrap). A Teflon crepe pan is the best for cooking the dough. The pickled sakura leaves are very salty, so be sure to soak them for a while. For 15. Recipe by Smuchi

These are Tokyo-style sakura mochi.The wrappers will tear easily when you are trying to take them off the bottom of the frying pan, so do it carefully using a spatula. Recipe by cherry

I wanted to make Kansai region (Kyoto-Osaka area) style sakura mochi, so I made them using domyojiko.Add the sugar before the dough has cooled down. You don't need to use salted cherry blossoms. Recipe by cherry

I'm from Kanagawa prefecture and I grew up with this Kanto-style sakura mochi. But in Hokkaido, where I am now, they normally sell Domyoji mochi and I can't buy the kanto-style sakura mochi. I want to eat the kanto-style sakura mochi, so I make them myself every year around this time.Electric griddles are convenient as their cooking temperatures are stable and you won't have to worry too much about over- or undercooking the batter.If you can't be bothered to use the electric griddle, you can make it using a frying pan.I used store-bought anko, but use homemade if you'd like.You can make it using only the flour, but it will be nice and chewy if you add shiratamako. Recipe by mielle

I learned this recipe in a yakuzen medicinal cooking class and tried making a less sweet version.Sakura leaves are supposedly good for coughs, relieving asthma and inflammation, bringing down fevers, in antidotes, and as hangover cures. They also supposedly work to increase blood pressure, help depression, regulate the stomach and intestines and stop diarrhea.About 5 minutes before you cook the rice, place the sakura leaves in water and de-salt them. When wrapping the mochi, wrap the leaf so that the veins are showing.If the rice cooker has a water level indicator for mochi rice, use that. If not, fill with water to just below the white rice line. Recipe by PANko

I wanted to make my own sakura mochi this year.The mochi dough is not that sweet.Use the adzuki bean paste of your choice. You can also add chopped sakura leaves to shop-bought adzuki bean paste. (Use 2 to 3 leaves for 150 g of paste.)If you wrap sakura bean paste with mochi, the resultant sakura mochi will have a beautiful pink colour as in the top photo. Recipe by Makunouchi

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

To celebrate Hinamatsuri (Girl's Day Festival), I made this Kansai-style sakura mochi that features the subtle saltiness of the sakura leaf, sweetness of an, and the grainy texture of doumyouji-ko.The coloring should be very light to produce a refined touch. Spread the mochi into a size just big enough to wrap the an paste, and make sure the mochi wrapping is even. That way, they'll look just like those sold in shops. Recipe by Lovepann

I topped unusually shaped sakura mochi with fresh cream and strawberries. My mother made these aiming for a spring-like variation of ichigo daifuku dumplings. The flavor is guaranteed to be good!Domyo-ji flour tends to stick to your hands, so moisten your hands beforehand. Don't make them too wet though! Recipe by Myumako

During the sakura season in spring, I always feel like eating sakura mochi. This time, I tried making Kanto-style sakura mochi.If the frying pan is too hot when you add the batter, it will cook too quickly and harden.Adjust the heat to allow the batter to spread.If you don't have sakura petals for garnish, these look nice with pink mochi as well. In that case, add a little bit of red food coloring to the mix in Step 2. For 8. Recipe by Choco makaron

This is my mum's way of making these.Take a tiny bit of the food colouring on the tip of a toothpick. Adjust the colour by adding it little by little to create a very pale pink colour. Before cooking the rice, stir well to distribute the colouring evenly. More sugar helps preserve the moistness of the sakura-mochi. Chill the adzuki bean paste in the fridge. It's easier to handle or shape when chilled. Measure exact tablespoons of adzuki bean paste for quick measuring and suitable amounts. Scoop the bean paste with a spoon, wrap it in the mochi rice, then wrap each in a cherry leaf. This should be done in one go. Store the leftover adzuki bean paste in a plastic bag in the freezer; flatten it and score with lines to separate into tablespoon portions. Freeze it until required. Break off only as much as you need. Recipe by happyblessing

Usually, you fill sakura-mochi with koshi-an. But as I refer tsubu-an, I filled the mochi with it.The food coloring is quite strong so use a tiny amount.The sweetened dough is very sticky so you need to moisten your hands to put a portion onto the plastic wrap and wrap the bean paste in it. The resultant look will be better.If the bean paste is too runny, boil away the excess moisture first. Otherwise it will be very sticky when you try to shape it. Adjust the amount of sugar to your liking. Recipe by Happy sarubobo

Based on a recipe I got from a shop, I thought sakura mochi would turn out softer if I made it in a microwave steaming container. That's how I came up with this recipe.Adjust the amount of red food coloring to desired color.The amount needed varies depending on the brand.If you don't have a microwave steaming container, you could also make this using a heat-resistant container. Recipe by Beautemps

I have learned how to make sakura mochi, but I didn't have rice flour, domyoji flour, or a cherry blossom leaf...I wanted to make a sakura mochi easily, so I came up with this recipe.-A little amount of the red food colouring is enough to turn the rice pink, so don't add too much. If you add too much, the rice turns red.-A pinch of salt gives the rice a salty kick, and it will taste like the authentic sakura mochi. If you don't have the salted cherry blossom leaf, add little more salt in the rice to adjust the taste. I taste the mixture at the Step 3, and adjust the taste to my liking. Recipe by Marrietty

I made this sakura crazy recipe of my own to recreate the "sakura mochi" chocolate made by the Tirol company in Japan.Gyuuhi turns out chewier if you replace 5 g of shiratamako with 5 g of cornstarch, so find your preferred consistency and work with what you like best.You will probably have a bit leftover from the gyuuhi and chocolate. Use them for taste testing. For 6 pieces, each about 10 ml. Recipe by Makunouchi

Steaming the mochi and following the steps written on the domyojiko packet takes too long! I've heard a lot about how to cook these in a microwave and decided to come up with my own balance of ingredients and little tricks and uploaded my own recipe.Don't add too much red food colouring! Stop when you get a faint colour. Recipe by Setsubunhijiki

I originally got this recipe from my step-mother and it required starting your preparation the night before by soaking the steamed glutinous rice in sugar water overnight. It was a bother to make, so I checked easier recipes on the internet and referenced those when coming up with this recipe.If you cannot find cherry blossom leaves, you can get them on the internet.Cuoca, http://www.cuoca.com/Tomizawa, http://shop.tomizawa.co.jp/They can also be frozen. For 16 pieces. Recipe by Tomonao

I made some salted sakura blossoms, so I made some sakura mochi. They came out beautifully and were delicious, and I was completely satisfied with how they turned out. Right after making these, I made 2 more batches to give as gifts. My friends were so happy.If serving the next day, place the somewhat hardened mochi into the microwave for 20-30 seconds.If there is too much excess moisture from the store bought koshi-an, cook it in a frying pan to evaporate the moisture. Then cover with a little bit of katakuriko. Or you can wait until it hardens a little, which will make it easier to form the shapes.If you want to be able to see the sakura blossoms even more, fold the sakura into the mochi first, and then spread out the mochi one more time. Recipe by Masako Bishoku

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

Ohagi (rice cake covered with anko bean paste) is nice too, but I wanted something sakura-color for the annual festival.If you can cook rice and make rice balls, you're adept for this recipe! Recipe by Chamachama

Sakura mochi is pretty easy to make.But it is pretty difficult to get the salted sakura leaves.The sakura mochi will be filled with anko, so the mochi is slightly sweetened.Taste one salted sakura leaf, and if it is too salty, lightly soak the leave in water to remove excess salt. Recipe by Inukaiminto

I made rice balls with sakura mochi in mind.Feel free to flavor the rice balls however you like. You may use furikake or sakura denbu, deco-furi etc. to make these. I think cutting out several small circles from the carrots and putting them together helps to set the mood. For 4 servings. Recipe by Mikki-an

My hometown area has a tradition of making sakura mochi with glutinous rice, not with Domyoji rice flour. We cook the rice in a rice cooker so it is very easy. I made white sakura mochi without colouring and put cherry blossom flavored adzuki bean paste inside, and they turned out very elegantly. You can make ohagi in this way as well. This is a fool-proof recipe!The key to this recipe is to gently crush the rice grains after the rice is cooked, to create the mochi's thick texture. It will be quite hot, so make sure to moisten your hands and work quickly so that you don't burn yourself. To colour the mochi, add a little food colouring at step 2 with a toothpick. It will look pretty. For making 8. Recipe by Toiroiro

I prepare these sakura-mochi when I feel like eating lots.They're not as good as the ones sold in confectionery shops but better than the ones sold in supermarkets.As you coat your hands with sugar water to form the mochi, the sakura-mochi will stay soft for three days.After 4 days they start to harden. Recipe by Kantande oishiigasuki

When I tried making some Kanto-style sakura mochi I ran out of cherry blossom leaves! Suddenly I had a brainwave and I made these very pretty sakura mochi instead. They look good for Girl's Day as well.The cherry blossom petals will be quite salty so make sure to rinse the salt off well. Think carefully about where to place the cherry blossom petal in the batter (the centre is not a good place). You should place them somewhere where they will appear near the edge of the roll. Recipe by Smuchi

There are two types of Sakura mochi: one called Domyo-ji (popular in West Japan) and the other is like a tiny crepe roll (in East Japan). This is the Kanto (East) version Sakura mochi. For rice powder, shiratama powder is the best, but other kinds of rice powder will do, too.

I made sakura-mochi, so I made this strawberry daifuku as well.If you cook the skin too much, it becomes too dry and it does not make pretty creases. Be careful not to let it dry while cooling also! It will be better to have a little thickness as well since if it is too thin, it does not stand up. Recipe by BUNNYMOM

My husband hates koshi-an (smooth bean paste)! He'll only eat chunky bean paste, so I decided to make these myself.Wet your palm well in Step 6, or the dough will stick to your hands and be hard to handle. Recipe by Chikayan