Sakura-mochi with Chunky Sweetened Adzuki Bean Paste
Sakura-mochi with Chunky Sweetened Adzuki Bean Paste

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, sakura-mochi with chunky sweetened adzuki bean paste. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Sakura-mochi with Chunky Sweetened Adzuki Bean Paste is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Sakura-mochi with Chunky Sweetened Adzuki Bean Paste is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can have sakura-mochi with chunky sweetened adzuki bean paste using 6 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Sakura-mochi with Chunky Sweetened Adzuki Bean Paste:
  1. Get 170 grams Domyojiko
  2. Take 30 grams Castor sugar
  3. Prepare 300 ml Boiling water
  4. Make ready 500 grams Tsubu-an
  5. Prepare 20 Salt-preserved sakura leaves
  6. Take 1 tiny bit taken on the tip of a toothpick Red food coloring
Instructions to make Sakura-mochi with Chunky Sweetened Adzuki Bean Paste:
  1. Soak the cherry leaves in lukewarm water to remove excess salt.
  2. I used store-bought tsubu-an this time. If the paste is too runny, put it in a pan and heat to get rid of the excess moisture.
  3. Shape the adzuki paste into 15 g balls.
  4. Mix the boiling water and sugar in a heatproof dish. Add the red food coloring to make it pale pink. Stir in the domyojiko and cover the dish with plastic wrap. Microwave at 600 W for 3 minutes and 20 seconds.
  5. Stir the mixture lightly and cover with plastic. Microwave it for a further 3 minutes and 20 seconds, then let it stand for 10 minutes to let it steam.
  6. Put 20 g of the mixture onto a piece of plastic wrap. Make it into a thin round circle. Keep the rest covered with plastic wrap all the time to prevent it from drying out. Repeat the process with the rest of the mixture while it is still hot.
  7. Moisten your hands lightly and wrap the adzuki paste with the prepared dough.
  8. Correct the shape inside the plastic wrap. Pat dry the sakura leaves with kitchen paper and wrap the mochi with them. The leaf veins should be on the outside.
  9. This is the type of tsubu-an and domyojiko I used.

So that’s going to wrap it up with this exceptional food sakura-mochi with chunky sweetened adzuki bean paste recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!