Sakura Mochi
Ingredients
- 200 gsticky rice (soaked)
- 30 gWhite sugar
- 250 mlMineral water
- 1 pinchGray sea salt
- 100 gRed bean paste (Anko) (divided into 4 balls)
- 4 pcSalted cherry leaves (rinsed with clear water to desalt and patted dry)
- 1 pinchPink food coloring
Method
Glutinous rice grains that remain distinct yet perfectly cohesive. A sharp contrast between the sweet center and the cherry leaf's salty, floral notes.
- 1
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
Drain the rice. Steam for 20 minutes. The grains should become translucent and sticky but remain firm, not mushy.
- 3
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
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
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
Wrap each mochi in a pre-rinsed cherry leaf. The leaf should adhere to the damp rice.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Best consumed on the same day. Glutinous rice hardens when refrigerated.
