Sakuramochi

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Sakuramochi
Sakuramochi.jpg
Kansai-style sakuramochi
Place of origin Japan
Main ingredients sweet pink-colored rice cake, red bean paste, pickled cherry blossom leaf
Other information Traditionally consumed on Girl's Day and at Hanami
Cookbook:Sakuramochi  Sakuramochi
Sakuramochi (Tokyo-style)
Sakura mochi (A variation of Kansai style)

Sakuramochi (桜餅?) is a Japanese sweet consisting of sweet pink-colored rice cake (mochi) with a red bean paste (anko) center, and wrapped in a pickled cherry blossom (sakura) leaf. Different regions of Japan have different styles of sakuramochi. Kanto-style uses shiratama-ko (白玉粉?, rice flour) to make the rice cake, and Kansai-style uses dōmyōji-ko (道明寺粉?, glutinous rice flour). The sweet is traditionally eaten during the spring season, and especially on Girl's Day (hinamatsuri) and at flower viewing parties (hanami).

Recipe[edit]

This recipe is for making sakuramochi. Serves 8.

Ingredients[edit]

  • 3/4 cup glutinous rice flour
  • 1/3 cup sugar
  • 1 cup water
  • 3/4 cup red bean paste
  • red food coloring (optional) in traditional recipe use strawberry jelly to color
  • 8 sakura leaves pickled in salted water

Preparation[edit]

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.

The interior of a sakuramochi, showing the red-bean paste inside.

See also[edit]