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 )
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
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.
How to wrap Sakura Mochi
How to rap Sakura mochi
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
It has a name ‘Tea press board ‘at the building entrance but it is pop up coffee stand.
Coffee beans area available on line
Cherry blossom season is coming soon, in Japan , we enjoy ‘Sakura(= cherry blossom) mochi’ while enjoying the sakura view.
It is a distinctive flavor of salted Sakura leaves. Anko (Red beans paste) is wrapped with sticky rice mochi (Doumyouji ) and sakura leaves.
If you are interested in making, spring sweets, please contact me. English class is available upon request. min 2 people (max 5).
What to make :
– Sakura mochi (Kansai style)
– Sakura crape (Kanto style)
Ikeru flower arrangement – all seasons