Kanto-Style Sakura Mochi with Strawberries
Kanto-Style Sakura Mochi with Strawberries

Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, kanto-style sakura mochi with strawberries. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Kanto-Style Sakura Mochi with Strawberries is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Kanto-Style Sakura Mochi with Strawberries is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have kanto-style sakura mochi with strawberries using 10 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Kanto-Style Sakura Mochi with Strawberries:
  1. Prepare 50 grams Cake flour
  2. Prepare 20 grams Shiratamako
  3. Take 100 grams Koshi-an (store-bought)
  4. Take 4 to 8 Strawberries
  5. Make ready 4 to 8 Sakura leaves preserved in salt
  6. Take 2 tbsp Sugar
  7. Prepare 1 pinch Salt
  8. Prepare 100 ml Water
  9. Prepare 1 dash Red food colouring
  10. Make ready 1 Vegetable oil
Steps to make Kanto-Style Sakura Mochi with Strawberries:
  1. Soak the salted sakura leaves in water to desalt for about 30 minutes. Change the water occasionally.
  2. Add just a bit of the water into the shiratamako, and knead well until lumps are completely gone.
  3. Add the sugar, salt, and food coloring to the bowl. Add half of the remaining water, and continue to mix.
  4. Sift in the flour, adding it in several portions. Alternate with small additions of the remaining water, while mixing until smooth.
  5. Let the mixture sit for 30 minutes.
  6. In the meantime, remove the hulls from the strawberries, rinse them, and gently wipe off the excess water. If the strawberries are big, cut in half.
  7. Remove the cherry leaves from the water, and gently wipe off the moisture. If the leaves are big, cut them in half, and remove the tough veins.
  8. Divide the anko paste into 8 equal portions and wrap each portion around a strawberry.
  9. Lightly grease a frying pan with oil, heat on low, then ladle in the batter. Using the back of the ladle, flatten the batter into a 1-mm thick, 10 x 6 cm round crepe.
  10. When the mochi batter has hardened, turn it over to cook the other side. The surface should be cooked just to the point where the batter is dry (do not brown).
  11. Cool the batter, then wrap the balls of anko from Step 8.
  12. Then wrap each cake with a sakura leaf.

So that’s going to wrap this up with this special food kanto-style sakura mochi with strawberries recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!