Spring is here! There are a lot of cherry blossom across London’s street and parks, the lovely pink bloom make me happy 🙂 In Japan, people go picnic and celebrate under cherry blossom trees day and night, I would love to go there for the Hanami festivities! I am making these Japanese Cherry blossom Mochi to go with the season 🙂
Japanese Cherry blossom Sakura Mochi 桜餅 (easy recipe)
makes around 10 pieces
- 10 Cherry blossom sakura pickled leaves 塩漬け桜葉
- 10 Cherry blossom sakura pickle 桜の花の塩漬け
- 200g Red bean paste あんこ
- 240 ml Water
- 2 tablespoons Sugar
- a few drop of Pink food coloring
- 115g Sweet glutinous rice もち米/道明寺粉
- Soak the glutinous rice, the sakura leaves and blossom seperately in cold water for 10 minutes to remove the salt.
- Divide the Red bean paste into 10 parts and roll them in circles (I find it easier to scoop them out into little balls with 2 teaspoons), chill in the fridge for a while.
- Put the Water and Sugar in a microwave container and microwave for 2 mins until the sugar is dissolved.
- Drain the water from the Sweet glutinous rice. Add a few drop of Pink food coloring and the Sweet glutinous rice to the sugar water and mix well.
- Cover with cling film, cook in the microwave for 3 mins, take the container out and stir with a spatula. Cover and leave it to steam for 7 minutes.
- Spread a full tablespoon of glutinous rice on the cling film, gently press in into a circle disc, place a red bean paste ball in the centre, wrap and shape into a ball.
- Drain the water from the sakura leaves and blossom, gently pat dry them with a kitchen towel.
- Remove cling film and wrap a sakura leaf around the mochi. Decorate with a blossom on the top and serve at room temperature 🙂
- A few pictures of cherry blossom arcross London 🙂