Ingredients

  • Makes 20 mochi
  • 100 g shiratama powder (available from japanese grocers)

  • 140 g sugar

  • 180 g plain flour

  • 500 ml water

  • red or pink food colouring

  • 20 salt-pickled cherry leaves

  • 500 g azuki paste

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Recipe Courtesy of
Asian Food Network

Sakura Mochi

The cherry blossom season in Japan is one of the most spectacular and beautiful times of the year. This traditional sweet from around the Tokyo area uses the new-season cherry leaves to encapsulate the visual effect of the season in something edible. The balance of the salty pickled leaves and the sweet bean paste, and the chewiness of the pancake are the secrets to this sweet dish.
  • Easy
  • 20 min
  • 20 min
  • 15 min
  • 4 steps
  • 7 Ingredients
  • Easy
  • 4 steps
  • 7 Ingredients
  • 20 min
  • 20 min
  • 15 min

Instructions

  1. Prepare cherry leaves

    • For the salt pickled cherry leaves, pick young cherry blossom leaves and wash well in running water. Pack in 1 cup of salt and pour over 1 cup of cold water. Refrigerate for 1 week and rinse well. For azuki paste, see separate recipe.
    Prepare cherry leaves


  2. Pancake mix

    • For the pancakes, mix the water into the shiratama flour a little at a time. Add in the sugar and flour and mix well. 
    • Add in a little red or pink food colouring and mix until the batter is a very light pink. Let it stand for 30 minutes.
    Pancake mix


  3. Cook pancake

    • Heat a non-stick frypan over very low heat.
    • Place about a tablespoon of mixture into the pan and smooth into a round pancake with the back of a spoon. Fry for about 30 seconds per side until the batter is dry but still sticky. Repeat for the rest of the batter.


  4. Wrap sakura mochi

    • Roll the azuki pasteinto small balls and wrap a pancake around the log, pinching together one end to secure it. 
    • Fold over a cherry leaf. 
    • Repeat for remaining pancakes.
    Wrap sakura mochi


Arrange and Serve

Arrange and Serve

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Ingredients
  • Makes 20 mochi
  • 100 g shiratama powder (available from japanese grocers)

  • 140 g sugar

  • 180 g plain flour

  • 500 ml water

  • red or pink food colouring

  • 20 salt-pickled cherry leaves

  • 500 g azuki paste

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