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Kansai Domyojiko Sakura Mochi

Kansai Style Sakura Mochi (Cherry Blossom Rice Cakes)


  • Author: Yuto Omura
  • Total Time: 45 min - 1 hr 30 mins
  • Yield: 6 1x

Description

How to make delicious Kansai style Sakura Mochi (Cherry Blossom Rice Cakes). Makes 6. (Recipe does not include sweet rice soaking time.)


Ingredients

Scale
  • 150g (1 rice cup) mochigome "sweet rice" washed and soaked for 1-8 hours
    OR 150g domyojiko
  • 6 salted cherry blossom leaves soaked in fresh water for 1 hour
  • 6 salted cherry blossom flowers (optional) soaked in fresh water for 30 mins
  • 175ml water
  • 1 1/2 tbsp white sugar (approx 15g)
  • 1-2 drops red/pink food coloring
  • 120g anko red bean paste

Instructions

Mochigome recipe (microwave method)

  1. Pour the soaked mochigome into a sieve to drain the water and let it dry for 5-10 minutes.
    Drying mochigome sweet rice
  2. Place it inside a damp cheese cloth.
    Placing rice inside a cheese cloth
  3. Pound the rice roughly with a rolling pin to break it up. Don't make it too fine.
    Pounding the mochigome sweet rice
  4. Transfer the broken rice to a microwavable bowl and add 175ml water, 1 1/2 tbsp white sugar and 1-2 drops of red or pink food coloring. Whisk.
    Whisking sakura mochi ingredients
  5. Cover the bowl with plastic wrap and microwave at 600W for 2 minutes. Mix with a rice paddle or silicone spatula and repeat two more times. (3 times, 6 mins in total.)
    Mixing sakura mochi with silicone spatula
  6. Mix once more, then cover loosely to let the excess steam escape. Leave to cool for 10-15 minutes or until cool enough to touch.
    Leave the sakura mochi dough to cool

Mochigome recipe (steam method)

  1. Pour the soaked mochigome into a sieve to drain the water and let it dry for 5-10 minutes.
    Drying mochigome sweet rice
  2. Place it inside a damp cheese cloth.
    Placing rice inside a cheese cloth
  3. Pound the rice roughly with a rolling pin to break it up. Don't make it too fine.
    Crushed mochigome
  4. Place the rice (still in the cheese cloth - I tied it with butchers string to stop rice falling out) and steam for 30-40 minutes or until soft. (Test the softness by squashing a grain between your thumb and forefinger.)
    Steaming mochigome
  5. Transfer the cooked rice to a bowl and add 1 1/2 tbsp white sugar and 1-2 drops of red or pink food coloring.
    Steamed mochigome with red food coloring and sugar
  6. Mix thoroughly with a rice paddle or silicone spatula.
    Steamed mochigome mixed with red food coloring and sugar
  7. Cover with a damp tea towel and allow to cool for 10-15 minutes or until cool enough to touch.

Domyojiko (microwave method)

  1. Pour 150g of domyojiko into a microwavable bowl with 175ml of lukewarm water, 1 1/2 tbsp of white sugar and 1-2 drops of red food coloring.

    Sakura mochi ingredients

  2. Mix thoroughly and leave to soak for 10 minutes.
    Mixing sakura mochi dough
  3. Cover the bowl with plastic wrap and microwave at 600W for 2 minutes. Mix and repeat two more times. (3 times, 6 mins in total.)
    sakura mochi microwaved
  4. Mix once more, then allow to rest for 10 minutes loosely covered. (This allows the excess steam out without letting the dough dry out too much.)
    resting sakura mochi dough

Shaping sakura mochi

  1. While the mochi "dough" is resting in the steam, roll the anko into 6 balls. (20g each)
    rolling anko into balls
  2. Gently dry the sakura leaves by patting them with a paper towel.
    Drying sakura cherry blossom leaves
  3. Once the mochi is cool enough to touch, wet a rice paddle and divide it into 6 portions. 
    Dividing sakura mochi dough into 6 pieces
  4. Wet your hands with cold water and roll each portion into a ball. 
  5. Press the ball of mochi flat in your palm. Alternatively, place the ball of mochi between two squares of parchment paper and flatten by rolling with a rolling pin.
    sakura mochi rolling dough flat between greaseproof paper
  6. Place the ball of anko in the centre.
    sakura mochi anko
  7. Wet your fingers and then pinch the edges of the mochi around the ball of anko to close it up. 
    sakura mochi sealing the rice cake
  8. Wet your hands and roll the sakura mochi in your palm to finish shaping. Wrap with a salted sakura leaf and decorate with salted sakura flower.
    sakura mochi wrapping leaf
  9. Enjoy!
    Sakura mochi with soaked cherry blossom leaves

Notes

Make sure the "dough" is cooled before handling. (Hot dough is very sticky!)

If the sakura mochi is too sticky and unmanageable, try leaving it to air dry for a few minutes before trying again. (Test it every 5 minutes to make sure it doesn't dry out too much.)

Eating the leaf is optional.

Best eaten the same day.

To store, wrap in plastic wrap and place in an airtight container. Refrigerate for 1 day or freeze for up to 1 month.

  • Prep Time: 30 minutes
  • Cooling time: 10-20 minutes
  • Cook Time: 6-40 minutes
  • Category: Sweets
  • Method: Steaming / Microwave
  • Cuisine: Japanese

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