From Wikipedia, the free encyclopedia
Jump to: navigation, search
A rice cake filled with sweet bean paste and wrapped in a pickled cherry leaf,katori-city,japan.JPG
Sakuramochi (Tokyo-style)
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  Media: Sakuramochi
Kansai-style sakuramochi
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).


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) in traditional recipe use strawberry jelly to color
  • 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.

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

See also[edit]