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Ingredients
- Makes 20 mochi
100 g shiratama powder (available from japanese grocers)
140 g sugar
180 g plain flour
500 ml water
red or pink food colouring
20 salt-pickled cherry leaves
500 g azuki paste
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Sakura Mochi
The cherry blossom season in Japan is one of the most spectacular and beautiful times of the year. This traditional sweet from around the Tokyo area uses the new-season cherry leaves to encapsulate the visual effect of the season in something edible. The balance of the salty pickled leaves and the sweet bean paste, and the chewiness of the pancake are the secrets to this sweet dish.
- Easy
- 20 min
- 20 min
- 15 min
- 4 steps
- 7 Ingredients
- Easy
- 4 steps
- 7 Ingredients
- 20 min
- 20 min
- 15 min
Instructions
-
Prepare cherry leaves
- For the salt pickled cherry leaves, pick young cherry blossom leaves and wash well in running water. Pack in 1 cup of salt and pour over 1 cup of cold water. Refrigerate for 1 week and rinse well. For azuki paste, see separate recipe.
-
Pancake mix
- For the pancakes, mix the water into the shiratama flour a little at a time. Add in the sugar and flour and mix well.
- Add in a little red or pink food colouring and mix until the batter is a very light pink. Let it stand for 30 minutes.
-
Cook pancake
- Heat a non-stick frypan over very low heat.
- Place about a tablespoon of mixture into the pan and smooth into a round pancake with the back of a spoon. Fry for about 30 seconds per side until the batter is dry but still sticky. Repeat for the rest of the batter.
-
Wrap sakura mochi
- Roll the azuki pasteinto small balls and wrap a pancake around the log, pinching together one end to secure it.
- Fold over a cherry leaf.
- Repeat for remaining pancakes.
Arrange and Serve
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