Sakura Mochi - A Recipe Passed from Mother to Daughter
Sakura Mochi - A Recipe Passed from Mother to Daughter

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, sakura mochi - a recipe passed from mother to daughter. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Sakura Mochi - A Recipe Passed from Mother to Daughter is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Sakura Mochi - A Recipe Passed from Mother to Daughter is something that I have loved my whole life.

Great recipe for Sakura Mochi - A Recipe Passed from Mother to Daughter. This is my family's standard snack in spring. Dissolve the red food colouring little by little.

To get started with this recipe, we must first prepare a few ingredients. You can cook sakura mochi - a recipe passed from mother to daughter using 5 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Sakura Mochi - A Recipe Passed from Mother to Daughter:
  1. Prepare 700 grams Uncooked mochi rice
  2. Make ready 4 tbsp Sugar
  3. Prepare 200 grams Sweet red bean paste
  4. Get 1 dash Food colouring (red)
  5. Get 15 leaves Salt preserved cherry leaves

I originally got this recipe from my step-mother and it required starting your preparation the night before by soaking the steamed glutinous rice in sugar water overnight. It was a bother to make, so I checked easier. Sakura Mochi (桜餅) is a type of wagashi (Japanese confectionery) made of sweet pink mochi (sweet rice or sometimes called glutinous rice). It's usually filled with sweet red bean paste and wrapped in a salty pickled cherry leaf.

Steps to make Sakura Mochi - A Recipe Passed from Mother to Daughter:
  1. Rinse the sweet rice. Drain in a sieve.
  2. Dissolve red food colouring in 350 ml of water. Soak the rice in the water for 30 minutes. Cook the rice in the rice cooker.
  3. Make balls from the bean paste.
  4. Immerse the cherry blossom leaves briefly in water (to remove the salt). Pat dry.
  5. When the rice cooker has finished cooking, let it rest for 10 minutes to steam the rice. Add sugar, and mix while grinding the rice slightly.
  6. When the rice has cooled a bit, wrap in the bean paste, then fold a cherry blossom leaf over the rice cake. (It will be easier if you flatten the rice between plastic wrap.)

Sakura means cherry blossoms in Japanese and both flowers and leaves are used in Japanese. In fact, Sakura mochi differs from the region of Japan. I am from the Kansai region and this is the type of Sakura mochi which I grew up with. It is also called "Dōmyōji Mochi" where the red bean paste is wrapped with mochi made with Dōmyōji flour. Sakura Mochi is a Japanese spring dessert wrapped with a salt-pickled sakura leaf.

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