Sakura Mochi | Easy Japanese Recipes at JustOneCookbook.com

Sakura Mochi

Course: Dessert
Cuisine: Japanese
Keyword: cherry blossom, mochi
Prep Time: 40 minutes
Cook Time: 6 minutes
Total Time: 46 minutes
Servings: 6 mochi
Author: Nami
Chewy with sweet red bean paste filling, you can now experience the taste of cherry blossom season in Japan by making these sweet pink Sakura Mochi at home. Enjoy the recipe!
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Ingredients

Instructions

  1. Gather all the ingredients.

    Sakura Mochi Ingredients
  2. Rinse the sweet rice and soak it for at least 1 hour to overnight.
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  3. Soak the sakura leaves in water for 15 minutes to remove salt. Then dry the leaves with paper towel.
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  4. Wet your hands and roll anko into 6 small balls between hands.
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  5. Drain well and put the sweet rice in a large bowl.
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  6. Add water and red food coloring and mix well (don’t add too much as the color of the mochi will be too pink. I think I added a little too much.).
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  7. Cover with plastic wrap and microwave for 6 minutes. Mix once in between.
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  8. Uncover the plastic wrap and mix. Then cover with kitchen towel for 5 minutes.
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  9. Add sugar in the sweet rice and mix all together.
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  10. Pound the sweet rice with pestle until sweet rice is very sticky (keep some rice shape). Divide the rice into 6 portions.
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  11. On the prep surface, place a sheet of plastic wrap and spray a bit of water. Place 1/6 of sweet rice and spread into a rectangular shape. Make sure there is no void in the center area.
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  12. Place an anko ball in the center and roll the sweet rice over it to cover anko.
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  13. Tighten the plastic wrap and twist to make a nice oval shape.
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  14. Lastly wrap with a sakura leaf. Leave it at room temperature for an hour or so till the mochi absorbs the flavors from the sakura leaf. Enjoy!
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Recipe Notes

Red bean paste (anko): Homemade recipe, click here.

 

Pickled sakura leaves: Buy online, click here.

 

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.