|This article does not cite any references or sources. (March 2013)|
|Place of origin||Japan|
|Region or state||Japanese-speaking areas|
|Main ingredients||sweet pink mochi (rice cake), red bean paste, sakura leaf|
|Other information||Traditionally consumed on Hinamatsuri (Girl's Day)|
Sakuramochi (桜餅?) is a variety of wagashi, or Japanese confectionery consisting of a sweet pink mochi (rice cake) and red bean paste, covered with a leaf of sakura (cherry blossom). The sakura leaf is edible.
The style of sakuramochi differs by region. Basically, the east of Japan such as Tokyo uses shiratama-ko (白玉粉?, rice flour) and the west side such as Kansai uses dōmyōji-ko (道明寺粉?, glutinous rice flour) for batter.
This recipe is for making sakuramochi. Serves 8.
- 3/4 cup glutinous rice flour
- 1/3 cup sugar
- 1 cup water
- 3/4 cup red bean paste
- red food coloring (optional)
- 8 sakura leaves pickled in salted water
Wash pickled sakura leaves and dry. Boil water in a pan. Mix glutinous flour in the water. Cover the pan with a lid and leave it for 5 minutes. Place a wet cloth in a steamer and put the dough on the cloth. Steam the dough for about 20 minutes over medium heat. Remove the steamed dough and place into a bowl. Mash the dough slightly with a wooden pestle, mixing sugar into the dough. Dissolve a little bit of red food color in some water. Add some of the red water in the dough and mix well. Divide the pink mochi into 8 balls. Flatten each mochi ball by hand and place red bean paste filling on the dough. Wrap the filling with mochi and round by hand. Wrap each mochi with a sakura leaf.
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