Taste of Japan and Sake Live vol.71
Products used in "Taste of Japan and Sake vol.71"
Sakura Mochi (Kanto style)
Sakura mochi, or “cherry blossom rice cake,” is a seasonal sweet enjoyed in spring. It consists of a soft, pink-coloured rice cake (mochi) filled with sweet red bean paste and wrapped in a pickled cherry blossom leaf.
The style of sakura mochi differs by region. In the Kansai region, represented by cities such as Osaka and Kyoto, it is made using coarsely crushed glutinous rice, forming a textured rice cake. In contrast, the Kanto region, including Tokyo, uses finely ground glutinous rice flour combined with flour to create a thin, delicate pancake. Soft, fragrant, and subtly sweet, sakura mochi offers a harmonious balance—the gentle saltiness of the pickled cherry leaf complements the sweetness of the mochi and red bean paste.
Ingredients
• 8g Shiratamako (glutinous rice flour)
• 40g Plain flour
• 28g Sugar
• 60ml Water
• Natural red food colouring or 1 tsp beetroot juice
• 80g Tinned yude azuki (sweet red bean paste)
• 4 Pickled cherry leaves (sakura leaves)
• Vegetable oil (for cooking)
Preparation
1. Prepare the filling
Tinned yude azuki, or sweet red bean paste, can be a little soft, so we first need to firm it up.
Transfer the red bean paste into a saucepan and cook over medium heat for a few minutes, stirring continuously with a spatula. As the moisture evaporates, the paste will thicken and become easier to shape.
Once it reaches a soft but holdable consistency, remove from the heat and allow it to cool slightly.
Divide the paste into four equal portions, about twenty grams each, and gently roll them into smooth balls. Set aside.
2. Prepare the cherry leaves
Gently rinse the salted cherry leaves under cold water to remove excess salt.
Pat dry with kitchen paper and leave aside.
3. Make natural colouring (optional)
If using beetroot:
• Take a small piece of cooked beetroot
• Mix with 1 tablespoon of water and lightly mash
• Strain to extract a pink-red liquid
Measure 1 teaspoon of this juice for the batter.
4. Prepare the batter
1. In a bowl, sift the plain flour and mix with sugar.
2. In a separate bowl, combine water with beetroot juice or a tiny amount of red food colouring to create a pale pink liquid.
3. Add the shiratamako to (2) and mix until smooth.
4. Gradually add (3) to the flour mixture and whisk until you have a thin, lump-free batter.
5. Cook the pancakes
1. Heat a non-stick frying pan over low heat and lightly oil it.
2. Pour about 1/4 of the batter into the pan and spread into a thin oval (approx. 10 cm long).
3. Cook gently for about 1-2 minute, until set.
4. Flip carefully and cook the other side for 10–15 seconds only.
Transfer to a plate and repeat (you should have 4 usable pancakes).
6. Assemble
1. Place a pancake smooth-side down, ensuring the more attractive side will face outward.
2. Position one red bean ball slightly below the centre of the pancake.
3. Fold the pancake gently in half to enclose the filling, forming a soft half-moon shape.
4. Wrap with a cherry leaf, vein side facing inward, allowing the leaf to naturally contour the mochi.
