Sakuramochi
Sakuramochi is a traditional Japanese sweet featuring a delicate pink rice cake filled with sweet red bean paste. It's elegantly wrapped in a pickled cherry blossom leaf, offering a unique salty counterpoint to the sweet filling.
An original recipe by Forkin
- Total time
- 1 hr 45 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 174 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
mochi dough
- 120 gsweet glutinous rice flour
- 50 gsugar
- 150 mlwater
- 0.1 gred food coloring(optional)
filling
- 180 gsweet red bean paste
wrapper
- 6 pcspickled cherry blossom leaf, rinsed and patted dry
Equipment
microwave-safe bowl · work surface · plastic wrap · spatula · knife · whisk
The method
Step by step
- 1
In a microwave-safe bowl, combine the sweet glutinous rice flour and sugar for the mochi dough.
About 1 min
- 2
Gradually whisk in the water until the mixture is smooth and lump-free.
About 2 min
- 3
Add the red food coloring, if using, and stir until the desired pink hue is achieved.
About 1 min
Cook’s note: A very small amount of food coloring is usually sufficient for a delicate pink.
- 4
Cover the bowl loosely with plastic wrap and microwave on high for 1 minute.
About 1 min
- 5
Remove from the microwave, stir well with a wet spatula, and microwave again for another 1 minute.
About 2 min
Cook’s note: The dough will start to become translucent and sticky.
- 6
Repeat the microwaving and stirring process for a third time, until the mochi dough is fully cooked, translucent, and very sticky.
About 2 min
Cook’s note: Ensure there are no opaque, floury spots left.
- 7
Lightly oil a clean work surface or a baking sheet with a neutral oil.
About 1 min
- 8
Carefully transfer the hot mochi dough onto the prepared surface.
About 1 min
Cook’s note: Be cautious as the dough is very hot and sticky.
- 9
Divide the mochi dough into 6 equal portions.
About 2 min
Cook’s note: You can use a lightly oiled knife or dough scraper to help with this.
- 10
Divide the sweet red bean paste into 6 equal portions and roll each into a small oval or log shape.
About 3 min
- 11
Take one portion of mochi dough and flatten it into an oval shape, about 10 cm (4 inches) long.
About 3 min
Cook’s note: Keep your hands lightly oiled to prevent sticking.
- 12
Place one portion of sweet red bean paste in the center of the flattened mochi.
About 1 min
- 13
Fold the mochi dough over the red bean paste, sealing the edges to form a neat oval or half-moon shape.
About 3 min
Cook’s note: Ensure the paste is fully enclosed within the mochi.
- 14
Repeat with the remaining mochi dough and sweet red bean paste portions.
About 10 min
- 15
Gently wrap each sakuramochi with a rinsed and patted dry pickled cherry blossom leaf.
About 3 min
Cook’s note: The leaves are generally eaten with the mochi, but some prefer to remove them.
- 16
Let the sakuramochi rest at room temperature for at least 1 hour before serving to allow the flavors to meld and the mochi to set slightly.
About 1 hr
Per serving
Nutrition
- Calories
- 174.3kcal
- Protein
- 3.1g
- Carbs
- 39.3g
- Fat
- 0.4g
- Fibre
- 2.1g
- Sugar
- 18.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store sakuramochi in an airtight container at room temperature.
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