How to Make Sakura Mochi (Cherry Blossom Rice Cakes)

By Sudachi · 120 min

Ingredients

Instructions

1. Wash the glutinous rice: rinse it in a sieve over a bowl, swishing it in water and draining, three times. Then cover with water and soak for 1 hour.
2. While the rice soaks, soak 6-8 salted cherry blossom leaves in cold water for 1 hour.
3. Shape 120-160 g smooth red bean paste (koshian) into equal balls, about 20 g each, and refrigerate until assembling.
4. After the hour, drain the rice and let it dry for 5-10 minutes.
5. Wrap the rice loosely in a damp cheesecloth and lightly pound it with a rolling pin until it is broken up to a texture like coarse turbinado sugar.
6. Microwave method: put the broken rice in a microwave bowl with 175 ml water, 2 tbsp white sugar and 1-2 drops pink food coloring, and whisk. Cover and microwave at 600W for 2 minutes, stir thoroughly, and repeat three times (6 minutes total). If the rice is hard or watery, microwave in extra 20-30 second bursts until soft and the water is gone. Stir once more, cover with a damp tea towel, and rest
7. Steam method: tie the wrapped rice with butcher's string, steam over medium heat for 30-40 minutes until soft (a grain should squash easily between thumb and finger). Transfer to a bowl, add 2 tbsp white sugar and 1-2 drops pink food coloring, and mix until evenly coloured and sweetened. Cover with a damp tea towel and cool 10-15 minutes until cool enough to touch.
8. Gently pat the sakura leaves dry with kitchen paper.
9. If using, soak salted cherry blossom flowers in a small bowl of water for 10 minutes.
10. Once cool enough to handle, wet a rice paddle and divide the rice into 6 or 8 equal portions, depending on desired thickness.
11. Wet your hands with cold water and roll each portion into a ball, then press flat in your palm (or flatten between two sheets of parchment with a rolling pin).
12. Place a ball of bean paste in the centre, then wet your fingers and pinch the edges up around it to enclose it, turning as you go.
13. Roll the mochi between wet palms into a ball or oval, wrap in a salted sakura leaf, and decorate with a salted flower if using.

Summarized from Sudachi's video. Watch it for the details.

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