Sakura Mochi with Red Bean Paste

Delicate pink mochi filled with sweet red bean paste and wrapped in a subtly salty pickled cherry blossom leaf, offering a perfect balance of sweet and savory.

Prep Time

20 minutes

Total Time

40 minutes

Calories

840 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.66/serving

Season:

Meal Type:

Cuisine:

Dietary:

Ingredients

Servings

100gMochiko (Sweet Rice Flour)(Glutinous rice flour)

£1.50

120mlWater

30gGranulated Sugar

£0.05

1dropRed Food Coloring(Or pink food coloring)

£0.10

120gAnko (Red Bean Paste)(Sweetened red bean paste)

£2.00

4leavesSakura no Shiozuke (Pickled Cherry Blossom Leaves)(Rinse well to remove excess salt)

£3.00

Total Cost

£6.65

£1.66 per serving

Instructions

1.
Rinse the pickled cherry blossom leaves thoroughly under cold water to remove excess salt. Gently pat dry with paper towels.
2.
In a microwave-safe bowl, combine the mochiko, sugar, and water. Mix well until there are no lumps.
3.
Add the red food coloring and mix until the batter is evenly pink.
4.
Cover the bowl with plastic wrap, leaving a small vent for steam to escape. Microwave on high for 2 minutes. Stir well and microwave for another 1-2 minutes, or until the mochi is translucent and sticky.
5.
Alternatively, steam the mixture over high heat for about 15-20 minutes, until translucent. Stir occasionally during steaming.
6.
While the mochi is still warm, divide it into 4 equal portions.
7.
Shape each portion into a flat, round disc. Place a spoonful (30g) of anko in the center of each disc.
8.
Carefully wrap the mochi around the anko, pinching the edges to seal completely.
9.
Wrap each mochi ball with a rinsed and dried pickled cherry blossom leaf. The leaf can be whole or gently torn to better fit the mochi.

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My Notes

Nutrition Information

Nutrition per serving (93g)

840 kcal / 3515 kJ

Carbs

190g

73% of RDA

Fat

4% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

70 g

78% of RDA

Sodium

1600 mg

70% of RDA

Saturated Fat

0.5 g

3% of RDA

Chef's Tips

To prevent the mochi from sticking, lightly dust your hands with potato starch or cornstarch before handling.

If the mochi is too sticky to work with, let it cool slightly before shaping.

Sakura mochi is best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving.

Adjust the amount of sugar and food coloring to your liking.

Cooking Equipment

Steamer

Mixing Bowls

Spatula

Wine Pairings

No wine pairing suggestions available for this recipe.

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