Easy! Simple Sakura Cherry Blossom Mochi

Name: Easy! Simple Sakura Cherry Blossom Mochi
Yield: 10 servings
Cuisine: American
Ingredients: 125 grams Domyoji-ko; 25 grams Caster sugar; 1 dash Salt; 150 grams Koshi-an; 190 ml Water; 10 Salt-preserved cherry blossom leaves; 1 Red rice yeast powder (or red food coloring)

cookpad.japan @cookpad_jp

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

This is a standard dessert that we like to serve in our household in the springtime.
You can make it easily in a microwave.

cookpad.japan @cookpad_jp

This is a standard dessert that we like to serve in our household in the springtime.
You can make it easily in a microwave.

Saved

Ingredients

10 servings

125 gramsDomyoji-ko
25 gramsCaster sugar
1 dashSalt
150 gramsKoshi-an
190 mlWater
10Salt-preserved cherry blossom leaves
1Red rice yeast powder (or red food coloring)

Saved

Steps

1

Roll the koshi-an into 10 balls.
2

Soak the cherry blossom leaves in a bowl of water to remove excess salt. (About 10 minutes).
3

Add the domyoji-ko, caster sugar and red colored water to a heat resistant bowl, and mix lightly.
4

Cover with cling film, microwave for about 5 minutes. Then leave to steam for about 10 minutes.
5

Add salt and mix well. When it has cooled a little, spread out in a long shape on top of a sheet of cling wrap.
6

Roll up the mochi dough and shape into a cylindrical shape. Unwrap the cling wrap, and cut into 10 even portions with a scraper.
7

Flatten the mochi dough with your palms, wrap the anko balls, and form them into barrels. Wrap each with a cherry blossom leaf, and they are done.