Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, tokyo-style sakura mochi. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
During this season, a popular treat to have is sakura mochi. Different regions of Japan have different styles of sakuramochi. Kanto-style uses shiratama-ko (白玉粉, rice flour) to make the rice cake, and Kansai-style uses dōmyōji-ko (道明寺粉, glutinous rice flour). Osaka style sakura mochi are made with Domyojiko rice flour and have a chunky consistency similar to rice pudding with pieces of crushed rice in the mochi.
Tokyo-style Sakura Mochi is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Tokyo-style Sakura Mochi is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can have tokyo-style sakura mochi using 8 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Tokyo-style Sakura Mochi:
- Prepare 80 grams ★ Cake flour
- Take 20 grams ★ Shiratamako
- Make ready 30 grams ★ Sugar
- Get 250 ml Water
- Get 1 dash Red food coloring
- Prepare 250 grams Koshi-an
- Take 10 Salt-preserved cherry leaves
- Make ready 1 Vegetable oil
For the eastern (Tokyo) style, anko (sweet azuki bean paste) is wrapped in a thin pancake, and for the western (Kyoto) style called "Domyoji", anko is wrapped in a sticky layer made of domyoji (cracked mochi rice) flour. Sakura mochi is a delicately flavored treat we enjoy during the cherry blossom season in the early spring. Tokyo style sakura mochi is bean paste wrapped in a rice dough crepe which is lightly colored with a hint of pink to mimic the cherry blossom's color then wrapped in a "preserved" cherry leaf. In Japan, sakura-mochi is very popular as a spring sweets.
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.
Tokyo style sakura mochi is bean paste wrapped in a rice dough crepe which is lightly colored with a hint of pink to mimic the cherry blossom's color then wrapped in a "preserved" cherry leaf. In Japan, sakura-mochi is very popular as a spring sweets. The sakura-mochi in Tokyo looks like a small smooth crepe folded into a square or half circle. The Tokyo-style of sakura mochi more resembles dorayaki, adzuki paste sandwiched between two small pancakes. Both styles are wrapped in salted cherry leaves, which increased their shelf life. sakura mochi is eaten during the cherry blossom viewing festival as well as hinamatsuri (girls' day) in japan. there are generally two kinds of sakuramochi - the kanto (tokyo) style one where azuki bean paste-filled pancake/crepe is wrapped with pickled sakura leaf and the kansai style's which is made with domyoji-ko, a kind of glutinous rice flour that is steamed and filled with azuki. when a.
So that is going to wrap it up for this special food tokyo-style sakura mochi recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
