Kansai-Style Sakuramochi
A western Japan (Kansai) confectionery wrapped in a fragrant salt-preserved cherry leaf.
40min
95kcal
0mg
- Nutrition facts are for one serving.
- Ingredients for 8 sakuramochi.
※Sodium 0 g indicates sodium content less than 40 mg.
Ingredients(Servings: 8)
Directions
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Quickly rinse the coarse glutinous rice flour, drain then place into a bowl, add in 150 ml (5.1 fl. oz.) of warm water and set aside for about 10 minutes.
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Dissolve the food coloring in a small amount of water then add to (1) to obtain a light pink color.
- The color will darken when steamed so be careful not to add too much food coloring.
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Spread out a dampened but well wrung-out dish towel in a steaming food steamer, place (2) on top and steam on high for about 15 minutes.
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Transfer to a bowl, add in the sugar while still hot and use a wooden spoon to combine quickly and lightly without kneading.
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Roll 25 g (0.9 oz.) each of the sweet red bean paste into balls. If the bean paste is too soft, heat in a microwave, remove and mix to release excess moisture.
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Divide (4) into 8 equal portions and stretch into circular shapes on top of cooking paper.
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Place (5) onto (6) and close the rice flour around the bean paste. Make sure the opening is facing down. Wrap each in a salt-preserved cherry (sakura) leaf and then serve onto dishes.
Glossary
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