Sakura Mochi (Cherry blossom crepe roll)

Name: Sakura Mochi (Cherry blossom crepe roll)
Yield: 10 rolls
Cuisine: American
Ingredients: 50 g flour; 2 Tbs Shiratamako rice powder; 1/2 Tbs sugar; 100 ml water; 1 little bit of food coloring (red); 120 g sweet bean paste (without skin); Some salad oil; 10 salted cherry blossom leaves

D.Erika @cook_2521719

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.

D.Erika @cook_2521719

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Ingredients

10 rolls

50 gflour
2 TbsShiratamako rice powder
1/2 Tbssugar
100 mlwater
1little bit of food coloring (red)
120 gsweet bean paste (without skin)
Some salad oil
10salted cherry blossom leaves

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Steps

1

Sift the flour. Wet and dissolve the shiratama powder. Add the flour, shiratama powder, sugar, red food coloring and water in a bowl and mix together.
2

The dough is ready.
3

Heat a pan. Spread the salad oil with kitchen paper, and then spread the dough to make an oval shape.
4

When the surface is dried, turn it over.
5

Cool down the crepes for a while.
6

Divide the bean paste in 10 pieces and form columns. If the paste is too wet, microwave a little to dry it up.
7

Roll the bean paste with the crepe and then roll the cherry blossom leaf (washed and dried).