Sakura Mochi

Cherry blossom season is coming soon. Why not making Sakura Mochi at home.

120g of Domyoji* (道明寺3割)
180ml of Water 
2tbsp of sugar

12 Salted Sakura leaves

240g of Koshian (red beans paster )

<sugar syrup>
Sugar 10g
Water 20g

<Preparation>
ー Soak salted sakura leaves in water for about 35min to remove some salt (don’t remove completely)
ー Make 20g red beans balls (20g x12)
ー Dissolve coloring (red) in small amount of water (no need to add if you prefer)
ー Make sugar syrup or you can use little oil

<Instruction>
1 Put Domyoji, water and coloring in microwave proof bowl and soak them for 15 min. Liquid will be gone.
2 Put lid on and microwave(600w) for 4min30sec.
3 Leave aside and let it steam for 10 min (lid on)
4 Sprinkle sugar and mix with wooden spatula gently in cutting motion.
5 Divide dough into 12 pieces (roughly 25g each ). Wet your hands with sugar syrup and wrap red beans ball with dough in round shape.
6 Wrap Sakura leaves around.

*Domyouji ko is dried sticky rice after steamed and cooked.

<<You tube↓>>
How to wrap Sakura Mochi
How to rap Sakura mochi

Fig and walnut yokan

For white day !

Coffee and wagashi

I am selling my little sweets at coffee stand nearby.
Wagashi and coffee – I love this combination, so I am glad to do this.

Tradional wagashi and western cake with Japanese twists.

 

 

Kuba Coffee Roastery 久芳焙煎所

3-7-6 Sendagaya Shibuyaku Tokyo
Mon/Tue 900-1630
It has a  name ‘Tea press  board ‘at the building entrance but it is pop up coffee stand.

Coffee beans area available on line

https://kubacoffee.shop

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