Easy, Delicious, and Beautiful Sakura Cherry Blossom Mochi

Name: Easy, Delicious, and Beautiful Sakura Cherry Blossom Mochi
Yield: 8 servings
Cuisine: American
Ingredients: 50 grams Cake flour; 20 grams Shiratamako; 110 grams Water; 2 tbsp Granulated sugar; 200 grams Koshi-an red bean paste; 8 Sakura flowers (pickled); 8 Sakura leaves (pickled)

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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

Saved

Ingredients

8 servings

50 gramsCake flour
20 gramsShiratamako
110 gramsWater
2 tbspGranulated sugar
200 gramsKoshi-an red bean paste
8Sakura flowers (pickled)
8Sakura leaves (pickled)

Saved

Steps

1

Using a wooden spatula, mix shiratamako and a little bit of water together in a bowl until the batter is smooth.
2

Once the batter is ready, gradually stir in the sugar and about half of the water.
3

Sift the cake flour into the bowl. While you stir, gradually add water to avoid clumps. Once it's all mixed, let stand for 10 minutes.
4

Soak the leaves and petals in water to remove the salt. Divide the koshi-an into 8 barrels (25 g each).
5

Lightly coat a frying pan with oil (not listed) and heat on low. Pour batter into the pan, creating an oval pancake 12 cm long and 8 cm wide.
6

Once it's cooked through and dried, flip over. After flipping, it should be done in about 10 seconds.
7

Once the mochi is cool, wrap it around the filling.
8

Wrap a sakura leaf around the filled mochi.
9

Top with sakura petals and serve. If you don't have petals, you can color the mochi pink.