Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, kanto-style sakura mochi with strawberries. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Kanto-Style Sakura Mochi with Strawberries is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Kanto-Style Sakura Mochi with Strawberries is something which I’ve loved my whole life. They’re fine and they look wonderful.
Mix in the aroma of cherry blossom leaves and the experience is simply amazing! Hot Dog Buns Hot Dogs Sakura Mochi Grapefruit Food Style Swag Stylus Meals. Sakura Mochi (Kanto-Style) 関東風桜餅 Late March and early April is sakura time in Kyoto.
To get started with this particular recipe, we have to prepare a few components. You can have kanto-style sakura mochi with strawberries using 10 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Kanto-Style Sakura Mochi with Strawberries:
- Get 50 grams Cake flour
- Prepare 20 grams Shiratamako
- Take 100 grams Koshi-an (store-bought)
- Get 4 to 8 Strawberries
- Get 4 to 8 Sakura leaves preserved in salt
- Make ready 2 tbsp Sugar
- Prepare 1 pinch Salt
- Make ready 100 ml Water
- Make ready 1 dash Red food colouring
- Prepare 1 Vegetable oil
I made this Sakura Mochi en.wikipedia.org/wiki/Sakuramochi at cooking class today. MOCHI ICE CREAM recipe - Cách làm MOCHI KEM TRÀ XANH. Kansai style and Kanto style red fox. This Kansai-style sakura mochi is made of mochi…» Sakura mochi doodle icon, vector illustration.
Instructions to make Kanto-Style Sakura Mochi with Strawberries:
- Soak the salted sakura leaves in water to desalt for about 30 minutes. Change the water occasionally.
- Add just a bit of the water into the shiratamako, and knead well until lumps are completely gone.
- Add the sugar, salt, and food coloring to the bowl. Add half of the remaining water, and continue to mix.
- Sift in the flour, adding it in several portions. Alternate with small additions of the remaining water, while mixing until smooth.
- Let the mixture sit for 30 minutes.
- In the meantime, remove the hulls from the strawberries, rinse them, and gently wipe off the excess water. If the strawberries are big, cut in half.
- Remove the cherry leaves from the water, and gently wipe off the moisture. If the leaves are big, cut them in half, and remove the tough veins.
- Divide the anko paste into 8 equal portions and wrap each portion around a strawberry.
- Lightly grease a frying pan with oil, heat on low, then ladle in the batter. Using the back of the ladle, flatten the batter into a 1-mm thick, 10 x 6 cm round crepe.
- When the mochi batter has hardened, turn it over to cook the other side. The surface should be cooked just to the point where the batter is dry (do not brown).
- Cool the batter, then wrap the balls of anko from Step 8.
- Then wrap each cake with a sakura leaf.
Sakura mochi ads in ukiyo-e style. Rice sweets at Japan was called Sakura mochi illustration - vector. Uiro Mochi or Traditional Japanese Steamed Cake. Sakura mochi is a Japanese dessert that is pink like the sakura and is made of sweet glutinous rice and filled with a sweet red bean paste. Two shortcuts can be used for making sakura mochi to minimize preparation time.
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