Sakura Mochi

Glutinous rice grains that remain distinct yet perfectly cohesive. A sharp contrast between the sweet center and the cherry leaf's salty, floral notes.

• Prep time: 20 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 266
• Protein: 6 g
• Carbs: 53 g
• Fat: 3 g

Ingredients

• 200 g sticky rice ( soaked )
• 30 g White sugar
• 250 ml Mineral water
• 1 pinch Gray sea salt
• 100 g Red bean paste (Anko) ( divided into 4 balls )
• 4 piece Salted cherry leaves ( rinsed with clear water to desalt and patted dry )
• 1 pinch Pink food coloring

Instructions

1. Rice preparation

   Wash the glutinous rice thoroughly until the water runs clear. Soak in mineral water for at least one hour to allow the grains to hydrate fully.

2. Steam cooking

   Drain the rice. Steam for 20 minutes. The grains should become translucent and sticky but remain firm, not mushy.

3. Seasoning and coloring

   Dissolve sugar and a touch of pink coloring in a little hot water. Pour over the cooked rice and fold gently with a spatula to avoid breaking the grains.

4. Texturizing

   Using a pestle, coarsely mash the rice. Aim for a 'semi-mochi' texture: half the grains should be crushed to bind the mass, while the other half stays whole.

5. Shaping

   Divide the rice into equal balls. Flatten each ball in your palm, place a red bean paste ball in the center, and close it up to form a smooth oval.

6. Wrapping

   Wrap each mochi in a pre-rinsed cherry leaf. The leaf should adhere to the damp rice.

Chef's tips

• Don't overwork the rice: individual grain shapes should still be visible.
• Keep your hands wet at all times when handling the glutinous rice to prevent sticking.

Storage

Best consumed on the same day. Glutinous rice hardens when refrigerated.