Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, tokyo-style sakura mochi. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
The style of Sakura Mochi in Japan actually differs by region. Generally, the east of Japan or the Kanto region (Tokyo area) uses shiratamako (sweet rice/glutinous rice flour 白玉粉) as the main ingredient for mochi. It resembles a mini pancake rolled up.
Tokyo-style Sakura Mochi is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Tokyo-style Sakura Mochi is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have tokyo-style sakura mochi using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Tokyo-style Sakura Mochi:
- Make ready 80 grams ★ Cake flour
- Take 20 grams ★ Shiratamako
- Get 30 grams ★ Sugar
- Prepare 250 ml Water
- Prepare 1 dash Red food coloring
- Prepare 250 grams Koshi-an
- Prepare 10 Salt-preserved cherry leaves
- Make ready 1 Vegetable oil
Chewy mochi with sweet anko filling is simply delectable! Mix in the aroma of cherry blossom leaves and the experience is simply amazing! Sakuramochi is a traditional Japanese dessert that is made to depict sakura (cherry blossom), so the rice cake is usually pink in color. Today, there are two versions of sakuramochi, the domyouji mochi from Kansai, consisting of steamed rice filled with anko and wrapped with a leaf, and the chomeiji.
Steps to make Tokyo-style Sakura Mochi:
- Soak the cherry leaves in water to de-salt (10 to 60 minutes). Form the koshi-an into cylindrical balls.
- Combine the ★ ingredients in a bowl. Add the water little by little while mixing so that no lumps form. Cover with plastic wrap and rest for 30 minutes.
- Dissolve the red food coloring in water, and add it little by little to the batter while observing the color.
- Spread a little vegetable oil in a frying pan. Spread 2 tablespoons of batter at a time in the pan and cook over low heat. When the surface had dried out, flip over and cook the other side quickly.
- Put the cooked wrappers on a flat sieve to cool.
- Once the wrappers have cooled down, wrap them around the balls of koshi-an. Wrap with a cherry leaf that has been patted dry to finish.
It is a full set of ingredients to make the Sakura Mochi, Tokyo style. Sakura Mochi is a Japanese spring dessert wrapped with a salt-pickled sakura leaf. This Kansai-style sakuramochi has an excellent aroma and the slight pink. Authentic Kansai-style sakura mochi uses domyojiko, a type of coarsely ground sticky rice but you can also substitute regular sticky rice instead. Traditional Sakura Mochi is shaped differently according to whether you're in the western Kansai region around Osaka or in the Kanto region around Tokyo, and the image on the new Kit Kat packaging displays the sweet in the Tokyo style.
So that’s going to wrap it up with this special food tokyo-style sakura mochi recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
