Small Sakura Mochi
10 ingredients
30 steps
Ingredients
- 5 blossoms Salt-preserved sakura blossoms
- 40 grams + 40 grams Shiratamako
- 20 grams Joshinko
- 16 grams Sugar
- 4 grams Trehalose
- 95 ml Water
- 1 tiny bit Red food coloring
- 120 to 150 grams An of your choice
- 1 for finishing Preserved sakura blossom leaves or salted sakura blossom
- 1 Mochiko flour or katakuriko
Directions
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1Rinse the preserved sakura leaves and blossoms and soak in clean water to remove the saltiness.
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2Drain the blossoms well which you are going to add to the mochi dough.
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3Separate the flowers from the stems.
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4Shape the anko into small balls.
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5To make regular-sized ones, take 20 to 25 g of anko for each, and take 8 g for small-sized ones.
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6The sakura mochi pictured on top has homemade sakura-an.You could also use the store-bought variety.
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7After removing the saltiness from the sakura leaves, chop finely and add to the anko.
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8You can enjoy the nice sakura flavour in the adzuki bean paste easily in this way.
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9Put the shiratamako, joshinko, sugar and trehalose in a bowl.
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10Add the food colouring dissolved in water.
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11Mix well with chopsticks.
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12Cover the bowl with cling film loosely and microwave for 1 and half minutes.
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13Remove the bowl from the microwave and mix well with a heat-proof plastic spatula.
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14Microwave for another 30 seconds and mix again.
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15Microwave for another 30 seconds and mix again.
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16If necessary, microwave for another 30 seconds...until the mixture is elastic and shiny.
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17It will form a dough.
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18Put the mochi dough onto a work surface dusted with mochitoriko flour.
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19Divide the dough into 5 portions and then divide each into 3 portions.
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20Dust your fingers and shape the portioned dough into a flat round with your fingers (make the centre thicker).
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21Wrap the adzuki bean paste with a piece of dough and it is done.
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22Make them pretty.
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23This is one of 15 sakura mochi.
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24They're so small.
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25Try your best not to eat them all before serving them to other people.
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26This is a regular sized one (a 1/5 portion).
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27I added chopped sakura leaves to the aduki bean paste.
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28Here are 'Sakura Strawberry Daifuku'.
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29These are particularly popular with girls.
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30Look how pretty they are!
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