Pink Cherry Blossom Rice Cake — Sakura Mochi
Japan's most beloved spring wagashi, a pink-tinted sweet rice cake filled with smooth azuki paste and wrapped in a fragrant salt-pickled cherry blossom leaf.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 2 salt-pickled cherry blossom leaves in cold water 20 minutes, changing water once, then pat dry. Divide 60g koshi-an into 2 × 30g balls. Combine 50g domyojiko, 13g sugar, 67ml water, and 1 drop pink food colouring in a microwave-safe bowl, stirring until evenly coloured.
Bake
Microwave the rice mixture on high 1 minute, stir thoroughly, then microwave 30 seconds to 1 minute further until rice grains are fully cooked, tender, and mixture holds together when pressed.
Stuff
While rice cools slightly, wet your hands with cold water. Flatten each of the 2 rice portions into an 8cm oval disc. Place one koshi-an ball in the centre of each disc, wrap rice around filling, and press gently into a smooth oval log shape.
Wrap
Lay one cherry blossom leaf smooth-side down. Place a filled mochi across its centre and fold the leaf up and around completely, encasing it. Repeat with the remaining 1 mochi.
Rest and plate
Let wrapped mochi rest 20 minutes at room temperature to allow leaf fragrance to infuse. Garnish each with a salt-pickled cherry blossom and serve at room temperature.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.