White Sakura Mochi (Cherry Blossom Rice Cakes)
White Sakura Mochi (Cherry Blossom Rice Cakes)

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, white sakura mochi (cherry blossom rice cakes). One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

White Sakura Mochi (Cherry Blossom Rice Cakes) is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They are fine and they look fantastic. White Sakura Mochi (Cherry Blossom Rice Cakes) is something that I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can have white sakura mochi (cherry blossom rice cakes) using 5 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make White Sakura Mochi (Cherry Blossom Rice Cakes):
  1. Get 350 grams Mochi rice
  2. Get 200 ml Water
  3. Take 2 tbsp White sugar
  4. Prepare 25 grams x 8 Cherry blossom flavoured adzuki bean paste (or normal adzuki bean paste)
  5. Get 8 Salted cherry leaves
Instructions to make White Sakura Mochi (Cherry Blossom Rice Cakes):
  1. Rinse the rice, then add to the rice cooker and fill with water up to the mark for cooking 1 rice cooker cup of rice.
  2. Add sugar and stir well. Press Start on the rice cooker. You don't need to soak the rice beforehand.
  3. Weigh and divide the cherry blossom an into 25 g portions. You can use tsubu-an or koshi-an.
  4. Rinse the salted cherry leaves gently and soak in water to desalt for about 15 minutes.
  5. Rinse the leaves again and carefully pat dry with paper towels.
  6. After the rice is cooked, divide it into 8 portions.
  7. Moisten your hands, then take one portion of the rice and squeeze it several times to gently squash the rice grains. Shape into flat rounds and place the anko on top. Wrap the anko with the rice. Be careful not to burn yourself because it will be quite hot!
  8. If it sticks to your hands, moisten your hands again with water. Try to completely cover the adzuki paste with the rice.
  9. You can also place the rice on a piece of cling film first and press it into a flat round with a plastic spatula. In this way your hands will remain clean.
  10. Shape the rice balls into ovals.
  11. Wrap the oval-shaped rice with cherry leaves and serve Instead of cherry leaves, you can also use kinako or sesame seeds to coat the rice. For a change, you can also put the rice inside and cover it with anko for an inside-out version.
  12. This time, I used sakura-an. The contrasting pink and white makes these look so pretty.
  13. If you coat the rice with plenty of kinako (roasted soy powder) after step 9, they are called kinako ohagi. Children love them!!

So that is going to wrap it up for this special food white sakura mochi (cherry blossom rice cakes) recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!