When it comes to sweet treats, Sakura Mochi surely ranks high on the list. With a soft, chewy texture and delicate pink color, it’s hard not to be enchanted by its appeal. Luckily, making Sakura Mochi just got easier thanks to this handy recipe guide!
- 1/2 cup glutinous rice flour
- 1/4 cup sugar
- 3/4 cup water
- 1/2 tsp salt
- 1 tsp cherry blossom extract (optional)
- 10-12 pickled cherry blossoms (sakura denbu)
- 1/4 cup kinako (roasted soybean flour)
- 1 tbsp sugar
Step 1: In a large mixing bowl, combine the glutinous rice flour and sugar until well mixed.
Step 2: Add the water and stirring continuously until well combined.
Step 3: Add the salt and cherry blossom extract (optional) and stir until well combined.
Step 4: Cover the mixture with plastic wrap and microwave for 2 minutes. Remove and stir the mixture, then microwave for another minute or until the mixture is fully cooked.
Step 5: Dust a clean surface with kinako and sugar and place the cooked dough on it. Knead the mixture until it becomes smooth and pliable.
Step 6: Divide the dough into 10-12 portions. Flatten each portion into a circle and place a pickled cherry blossom in the center of each.
Step 7: Enclose the cherry blossom with the dough by pinching the edges together. Roll each ball over the kinako mixture to evenly coat the surface.
Enjoy your beautiful, chewy and delightful cherry blossom confections!
Now that you have the recipe, it’s time to learn how to make this delicious dessert. The first thing to do is to gather all the ingredients and required materials. All ingredients listed above are easily available at any Japanese grocery store.
In making Sakura Mochi, one of the key ingredients is pickled cherry blossoms (sakura denbu), which are made by pickling cherry blossoms in salt and sugar. These are used to provide a subtle cherry blossom flavor and a beautiful pink color to the mochi. You can buy sakura denbu from specialty stores, or you can make them at home if sakura blossoms are in season.
The dough for Sakura Mochi is made from glutinous rice flour (mochiko), which is a finely ground rice flour that gives mochi its characteristic chewy texture. In Japan, mochiko is widely available and typically comes in plastic bags with blue labels. The key to success with mochi is to use only glutinous rice flour and not any other type of rice flour as it will not have the right texture.
To start making the dough, mix the glutinous rice flour and sugar together in a large mixing bowl. You can also add some sakura powder or cherry blossom extract to give the mochi a stronger flavor. The cherry blossom extract is not essential, but it does add an extra layer of sensory delight to this confectionery.
Add water to the mixture while stirring continuously with a whisk until the mixture is smooth. Add the salt and continue mixing until well combined. If texture is too soft, add a little more glutinous rice flour. Cover the mixture with plastic wrap and microwave it for 2 minutes. Remove it carefully since it may be hot inside, and stir. Put back in the microwave for an additional minute. The mochi should be cooked through and no longer appear white.
After the mochi is cooked, dust a clean surface with a mixture of kinako and sugar. Kinako is roasted soybean flour and is used to keep the mochi from sticking to surfaces and give a pleasant nutty smell to the finish product. Transfer the cooked dough on to the surface and knead it until it becomes smooth and pliable.
Divide the dough into portions based on how many cherry blossoms used to get 10 to 12 pieces. Flatten each piece and place a pickled cherry blossom in the center. Seal it by pinching the edges together firmly, so blossom stays hidden inside. Finally, roll each ball over the kinako mixture to evenly coat the surface.
These confections, with their subtle cherry blossom aroma and soft yet chewy texture, are as delicious as they are beautiful. They also make excellent gifts if you’re looking to impress a special someone. Just make sure to store them properly, in an airtight container, and to consume it within three days. You can also keep the uncooked batter in the freezer for up to 2 weeks.
Sakura Mochi is an iconic Japanese confectionery that delights the senses and the taste buds, but it’s also emblematic of Japan’s culture and aesthetics. It’s a celebration of the fleeting beauty of nature and the ephemeral nature of life itself, which is something to be appreciated and enjoyed. So why not make some Sakura Mochi today and savor the moment?