Sakuramochi (Kanto Style)
This recipe creates a classic Kanto-style sakuramochi, featuring a soft, pink-tinted rice cake filled with sweet red bean paste. It's elegantly wrapped in a pickled cherry blossom leaf, offering a unique fragrant and salty contrast to the sweet filling.
An original recipe by Forkin
- Total time
- 1 hr 45 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 156 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
mochi
- 100 gglutinous rice flour
- 30 gsugar
- 150 mlwater
- 0.05 gred food coloring
filling
- 180 gred bean paste
wrapping
- 6 pcspickled cherry blossom leaf
for shaping
- 1 tspvegetable oil
Equipment
microwave-safe bowl · plastic wrap · spatula · cutting board · whisk
The method
Step by step
- 1
In a microwave-safe bowl, combine the glutinous rice flour and sugar for the mochi.
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 and stir until the desired pink color is achieved.
About 1 min
Cook’s note: Start with a single drop and add more if a deeper pink is desired.
- 4
Cover the bowl loosely with plastic wrap and microwave on high for 1 minute.
About 1 min
- 5
Stir the mixture thoroughly with a wet spatula, then re-cover and microwave for another minute.
About 2 min
Cook’s note: The mixture will start to thicken and become translucent.
- 6
Repeat the microwaving and stirring process one or two more times, until the dough is fully cooked, translucent, and sticky.
About 3 min
Cook’s note: Total microwave time should be around 3-4 minutes, depending on your microwave.
- 7
Wet a cutting board or a clean surface and lightly oil it with vegetable oil.
About 1 min
Cook’s note: This prevents the sticky mochi from adhering.
- 8
Carefully transfer the hot mochi dough onto the prepared surface.
About 1 min
Cook’s note: Use a wet spatula to handle the sticky dough.
- 9
Divide the red bean paste into 6 equal portions and roll each into an oval shape.
About 3 min
- 10
Divide the mochi dough into 6 equal portions.
About 1 min
- 11
Working with one portion of mochi at a time, flatten it into an oval shape, approximately 8-10 cm long.
About 3 min
Cook’s note: Keep your hands lightly oiled or wet to prevent sticking.
- 12
Place an oval of red bean paste in the center of the flattened mochi.
About 1 min
- 13
Fold the mochi over the red bean paste, sealing the edges to form an oval-shaped dumpling.
About 3 min
Cook’s note: Ensure the paste is fully encased by the mochi.
- 14
Gently rinse the pickled cherry blossom leaves to remove excess salt, then pat them dry.
About 2 min
Cook’s note: Soak them for a few minutes if they are very salty.
- 15
Wrap each sakuramochi with a prepared cherry blossom leaf, pressing gently to secure.
About 3 min
Cook’s note: The stem end of the leaf usually points towards the front of the mochi.
- 16
Allow the sakuramochi to rest at room temperature for at least 1 hour before serving to let the flavors meld and the mochi set.
About 1 hr
Per serving
Nutrition
- Calories
- 155.7kcal
- Protein
- 2.9g
- Carbs
- 33.3g
- Fat
- 1.2g
- Fibre
- 2g
- Sugar
- 15.2g
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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