Classic Sakura Mochi (With Domyoji-ko)
Classic Sakura Mochi (With Domyoji-ko)

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, classic sakura mochi (with domyoji-ko). It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Place water and cherry blossom leaves in a bowl for at least one hour prior to cooking to remove extra salt. Place rice flour in a bowl, pour in the sugar water, and mix well. See recipes for Classic Sakura Mochi (With Domyoji-ko) too. Domyoji Sakura Mochi (道明寺桜餅) Domyoji Mochi is a type of Sakura Mochi that has its roots in the Kansai region around Osaka.

Classic Sakura Mochi (With Domyoji-ko) is one of the most favored of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. Classic Sakura Mochi (With Domyoji-ko) is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook classic sakura mochi (with domyoji-ko) using 9 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Classic Sakura Mochi (With Domyoji-ko):
  1. Get 500 grams Koshi-an
  2. Take 250 grams Domyojiko
  3. Prepare 100 grams Sugar
  4. Prepare 25 leaves Salt-preserved cherry leaf
  5. Get 400 ml Water
  6. Get 1 dash Edible food coloring (red)
  7. Make ready Sugared water for moistening your hands
  8. Get 200 ml Water
  9. Take 2 tbsp Sugar

Ingredients: domyoji-ko (crushed glutinous rice), sugar, salt, red bean jam, strawberries, salted sakura leaves. Wagashi is sometimes created to depict an image of a season, such as maple leaves in autumn, so people feel delight in not only the taste but also in the appearance. Sakura-mochi is made to depict sakura. 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. Use it for cooking sakura mochi Customers who viewed this item also viewed.

Instructions to make Classic Sakura Mochi (With Domyoji-ko):
  1. Dissolve a small amount of red food coloring in water to dye it pink.
  2. Heat the water from Step 1 and add the Domyojiko once it starts boiling. While stirring, continue to heat until all of the moisture has been absorbed by the rice flour.
  3. Combine the ingredients thoroughly with a wooden spatula or spoon and once the mixture has become plump and soft, stir in the sugar.
  4. Lay a damp tea towel out in a steamer and steam the mixture from Step 3 for 15 minutes.
  5. Divide the bean paste into 25 portions and roll them into balls. Set aside.
  6. Wash the cherry leaves one by one under running water. To strain away excess water, place in a sieve, and set aside.
  7. After Step 4 is finished steaming, divide it into 25 equal portions.
  8. Wet your hands in the sugar water mixture and wrap the koshi-an balls in the rice mixture from Step 7.
  9. Wrap the balls made in Step 8 in sakura leaves.

Sakura-mochi is made to depict sakura. 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. Use it for cooking sakura mochi Customers who viewed this item also viewed. In order to navigate out of this carousel please use your heading shortcut key to navigate to the next or previous heading. Itadakimasu! - 桜餅の関東風 Kanto Style Sakuramochi. I love 桜餅 sakuramochi and eat them whenever I could find them or find time to make them.

So that’s going to wrap this up with this exceptional food classic sakura mochi (with domyoji-ko) recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!