Sakura Mochi: Spring’s Most Beautiful Treat

Sakura Mochi Directions

• Prepare Essential Components
  Soak 5 salted cherry leaves in water for 15-20 minutes to remove excess salt. Pat dry with paper towels. Divide 75g sweet bean paste into 5 equal portions (15g each) and shape into oval balls. Set aside.
• Create Colored Dough Base
  In a microwave-safe bowl, add a tiny drop of pink food coloring to 90ml water and stir until evenly distributed. The color should be very pale - just a hint of pink. Add 60g coarse rice flour (domyoji-ko) to the colored water and mix thoroughly with a spatula until no dry spots remain.
• Cook Mochi Properly
  Cover the bowl with plastic wrap and microwave at 500W for approximately A minutes. The exact time varies depending on your microwave power, but the mixture should become translucent. Let steam in the covered bowl for 10 more minutes - this residual heat continues the cooking process.
• Season The Dough
  After steaming, add 20g sugar and a pinch of salt to the hot mochi. Gently fold with a cutting motion using a rubber spatula or rice paddle. The mochi will become glossy and develop elasticity as you mix. Avoid vigorous stirring which would make the mochi tough.
• Shape For Assembly
  Wrap the mochi in plastic wrap and form into a log shape. With moistened hands or a moistened knife, divide into 5 equal portions. Work with one portion at a time, keeping others covered to prevent drying.
• Form The Mochi Cakes
  Place one portion between two pieces of plastic wrap. Gently press and spread into a thin circle about 3-4 inches in diameter. The mochi should be thin enough to wrap around the filling but not so thin it tears easily.
• Wrap Bean Paste
  Remove the top plastic wrap. Place a bean paste ball in the center of the mochi circle. Using the bottom plastic wrap to assist, fold the mochi over the filling, completely enclosing it. Pinch edges gently to seal. Shape into an oval if necessary.
• Complete With Cherry Leaf
  Place the wrapped mochi on the smooth side of a cherry leaf. Fold the leaf around the bottom portion of the mochi, leaving the top partially exposed. The natural moisture of the mochi will help the leaf adhere. Repeat with remaining pieces.