Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, tokyo-style sakura mochi. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Tokyo-style Sakura Mochi is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Tokyo-style Sakura Mochi is something which I have loved my entire life.
Spring has finally come along and that means its cherry blossom (sakura) season. During this season, a popular treat to have is sakura mochi. Even though sakura mochi has always been a piece of pink.
To begin with this recipe, we must first prepare a few ingredients. You can have tokyo-style sakura mochi using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Tokyo-style Sakura Mochi:
- Take 80 grams ★ Cake flour
- Get 20 grams ★ Shiratamako
- Take 30 grams ★ Sugar
- Prepare 250 ml Water
- Get 1 dash Red food coloring
- Get 250 grams Koshi-an
- Prepare 10 Salt-preserved cherry leaves
- Take 1 Vegetable oil
In Japan, sakura-mochi is very popular as a spring sweets. The sakura-mochi in Tokyo looks like a small smooth crepe folded into a square or half circle. Sakura mochi is a delicately flavored treat we enjoy during the cherry blossom season in the early spring. Tokyo style sakura mochi is bean paste wrapped in a rice dough crepe which is lightly colored with a hint of pink to mimic the cherry blossom's color then wrapped in a "preserved" cherry leaf.
Instructions to make Tokyo-style Sakura Mochi:
- Soak the cherry leaves in water to de-salt (10 to 60 minutes). Form the koshi-an into cylindrical balls.
- Combine the ★ ingredients in a bowl. Add the water little by little while mixing so that no lumps form. Cover with plastic wrap and rest for 30 minutes.
- Dissolve the red food coloring in water, and add it little by little to the batter while observing the color.
- Spread a little vegetable oil in a frying pan. Spread 2 tablespoons of batter at a time in the pan and cook over low heat. When the surface had dried out, flip over and cook the other side quickly.
- Put the cooked wrappers on a flat sieve to cool.
- Once the wrappers have cooled down, wrap them around the balls of koshi-an. Wrap with a cherry leaf that has been patted dry to finish.
Last week, I made Kantou style (Tokyo style) sakura mochi, a light pink, mochi pancake filled with sweet red beans, anko (あんこ), and traditionally wrapped in a preserved sakura leaf. Not being in Japan, I couldn't find the sakura leaf, so I got a little inventive and tried a shiso leaf, or ohba, the green leaf with a light refreshing. As promised on my previous sakuramochi post, here's the Kansai version of sakura mochi! If you don't know what sakuramochi is or what it's about, go to the sakuramochi -kanto (tokyo) style post, and get caught up on the deliciousness! Instead of using glutinous rice flour, this recipe uses glutinous rice to encase the red bean paste.
So that is going to wrap this up with this exceptional food tokyo-style sakura mochi recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
