Sakura Mochi (Cherry Blossom Sweet Rice Cakes)
A pink Japanese dessert, sakura mochi consists of sweet glutinous rice surrounding a sweet red bean paste filling.
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Instructions
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Start by soaking azuki beans in water overnight, then rinse and drain them.
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Boil the soaked beans with fresh water in a large pot, then reduce heat to medium and simmer for 10 minutes, skimming any foam.
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Reduce heat to low and continue simmering the azuki beans for 1.5 to 2 hours until softened, stirring occasionally.
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Stir in sugar and salt to the koshian mixture, cooking constantly for 5 minutes until dissolved, then turn off heat.
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Wash rice until water runs clear, drain, and let stand for 30 minutes.
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Dissolve sugar in 1 cup of water by microwaving for 1-2 minutes, then cool and add 2 drops of red food coloring.
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Combine the pink sugar mixture with the rice, then add 3 1/4 cups of water to your rice cooker (adjust to your cooker's guidelines) and let the rice soak for 1 hour.
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Cook the rice using the glutinous or sweet rice setting; after cooking, let it steam for 30 minutes without opening the cooker.
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Gently smash the warm cooked glutinous rice with a paddle and allow it to cool to a warm, pliable temperature.
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While the rice cools, soak pickled sakura leaves in water for 15 minutes to remove salt, then drain them.
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Using plastic wrap on your palm, spread 2-3 tablespoons of warm mochi into a 2.5-inch oblong shape.
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Place 1-2 teaspoons of koshian filling near the bottom center of the mochi, fold the top half over, and seal the ends.
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Repeat to form all mochi pieces, then wrap each in a drained sakura leaf.