Cherry Blossom Sakura Mochi
This sweet Japanese treat is made with sweet rice and red bean paste. If you like chewy sweets, you should give this recipe a try! It’s ready to enjoy in just 26 minutes.
Servings: 6 mochi balls
Ingredients
- 3/4 cup glutinous rice sweet rice
- 3/4 cup water
- red food coloring
- 3/4 tablespoon sugar
- 3 tablespoons red bean paste
- 6 pickled sakura leaves optional
Instructions
- Soak the glutinous rice with water overnight (or at least 1 hour if you’re in a hurry).
- In the meantime, soak pickled sakura leaves for 15-30 minutes to remove the salt.
- Roll red bean paste into 6 small balls and set aside.
- Drain the rice, and add water and food coloring. Mix well.
- Transfer the mixture to a microwave-safe bowl. Cover with plastic wrap and microwave for 6 minutes. (Mix once after 3 minutes).
- Remove the plastic wrap and add sugar. Mix well.
- (Optional) If you prefer the extra sticky texture, you can pound the rice until it’s partly broken and very sticky.
- Divide the rice into 6 equal portions.
- Place a piece of plastic wrap on the working surface, and add 1 portion of the rice on top. Spread it out into a round thin layer.
- Place a red bean paste ball in the center of the sticky rice.
- Roll the rice over to cover the red bean paste completely.
- Tighten the plastic wrap and make it into an oval shape.
- Remove the plastic wrap and cover the mochi ball with a sakura leaf. Then repeat for the rest.
Notes
- Plan ahead of time. It’s best to soak the sweet rice overnight, or at least 1 hour if you’re in a rush.
- Add the food coloring gradually until it reaches the color you like.
- Add rinsed red beans and water to a saucepan over medium-high heat. Bring the water to boil and then discard the water.
- Add more water and bring to boil again, and cover with a lid.
- Turn down the heat to medium-low, and let it simmer for 1 hour until you can easily mash the beans with your fingers.
- Drain the azuki beans and put them back into the pot.
- Turn the heat to medium-low, and add sugar. Stirring constantly until it reaches your desired consistency.