Hey everyone, it is John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, classic sakura mochi (with domyoji-ko). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Chewy sakura mochi with sweet anko filling is simply delectable! Mix in the aroma of cherry blossom leaves and the experience is simply amazing! Sakura means cherry blossoms in Japanese and both flowers and leaves are used in Japanese cooking, especially with making sweets.
Classic Sakura Mochi (With Domyoji-ko) is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Classic Sakura Mochi (With Domyoji-ko) is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook classic sakura mochi (with domyoji-ko) using 9 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Classic Sakura Mochi (With Domyoji-ko):
- Prepare 500 grams Koshi-an
- Make ready 250 grams Domyojiko
- Take 100 grams Sugar
- Prepare 25 leaves Salt-preserved cherry leaf
- Take 400 ml Water
- Prepare 1 dash Edible food coloring (red)
- Prepare Sugared water for moistening your hands
- Get 200 ml Water
- Make ready 2 tbsp Sugar
Divide dough into mochi portions, fill with an, place in steamer. But with the cherry blossom season being just around the corner, it may be a great idea to start preparing for it by learning a few Japanese treats that are commonly eaten during this special spring flowers season. Recipe of the Month: Sakura Mochi. sakura mochi– a traditional Japanese sweet often enjoyed during hanami. This dessert is perfect for spring because it's made with a pickled cherry blossom. 道明寺 桜餅 Domyoji Sakuramochi.
Steps to make Classic Sakura Mochi (With Domyoji-ko):
- Dissolve a small amount of red food coloring in water to dye it pink.
- Heat the water from Step 1 and add the Domyojiko once it starts boiling. While stirring, continue to heat until all of the moisture has been absorbed by the rice flour.
- Combine the ingredients thoroughly with a wooden spatula or spoon and once the mixture has become plump and soft, stir in the sugar.
- Lay a damp tea towel out in a steamer and steam the mixture from Step 3 for 15 minutes.
- Divide the bean paste into 25 portions and roll them into balls. Set aside.
- Wash the cherry leaves one by one under running water. To strain away excess water, place in a sieve, and set aside.
- After Step 4 is finished steaming, divide it into 25 equal portions.
- Wet your hands in the sugar water mixture and wrap the koshi-an balls in the rice mixture from Step 7.
- Wrap the balls made in Step 8 in sakura leaves.
Sakura Mochi (桜餅) is a variety of wagashi, or Japanese confectionery consisting of a sweet pink mochi The style of Sakura Mochi differs from the regions in Japan. 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. Sakura-flavored Mochi is a classic hanami (flower viewing) snack and is perfect for enjoying on a warm spring day beneath the cherry blossoms with a cup of green tea. Mochi is a traditional Japanese rice cake made by pounding steamed mochigome (glutinous mochi rice). Sakura Mochi on WN Network delivers the latest Videos and Editable pages for News & Events Sakuramochi (桜餅) is a Japanese sweet consisting of sweet pink-colored rice cake (mochi) Kanto-style uses shiratama-ko (白玉粉, rice flour) to make the rice cake, and Kansai-style uses dōmyōji-ko.
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