Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, easy kanto-style sakura mochi using an electric griddle. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Great recipe for Easy Kanto-Style Sakura Mochi Using an Electric Griddle. I'm from Kanagawa prefecture and I grew up with this Kanto-style sakura mochi. But in Hokkaido, where I am now, they normally sell Domyoji mochi and I can't buy the kanto-style sakura mochi. I want to eat the kanto-style.
Easy Kanto-Style Sakura Mochi Using an Electric Griddle is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Easy Kanto-Style Sakura Mochi Using an Electric Griddle is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can have easy kanto-style sakura mochi using an electric griddle using 8 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Easy Kanto-Style Sakura Mochi Using an Electric Griddle:
- Prepare 20 grams Shiratamako
- Get 30 grams Flour (cake flour)
- Get 80 ml Water
- Prepare 1/2 to 1 teaspoon Sugar
- Get 1 pinch Salt
- Prepare 1 dash Food colouring (red)
- Get 60 grams Anko
- Prepare 4 to 5 leaves Cherry leaves preserved in salt
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. And it has mostly been the Kansai version where 道明寺粉 domyoji-ko is used. I love love love glutinous rice and enjoy practically everything that comes with it.
Steps to make Easy Kanto-Style Sakura Mochi Using an Electric Griddle:
- Soak the salted cherry leaves in a bowl of water to remove excess salt, and drain.
- Roll the sweet bean paste into 4 to 5 balls.
- First, combine the shiratama-ko, sugar and salt, and dissolve in the water. (If you dissolve the two flours together at once, the mixture tends to be lumpy.) I don't add much sugar into the dough.
- Add the flour and dissolve. Put the food coloring on the tip of a chopstick, tap it against the rim of the mixing bowl and to drop into the batter. Use a tiny bit of the food coloring.
- Mix together, and check the color. If it's not pink enough, add a bit more.
- Stop adding the food coloring when you think it's still a bit light. Sakura mochi looks more elegant with a lighter pink color.
- Set the electric griddle to 160℃. Fill a ladle up to about 80% with the batter, and pour onto the electric griddle and shape into ovals. Once you've poured on the batter, set the electric griddle on the low-heat "warming" setting.
- They are done when the surfaces become dry. Don't flip them over, but transfer directly onto parchment paper to cool (with the baked side facing down!!).
- When cooled, place the mochi so the nicer-looking side faces outwards (with the other, less attractive side on the inside), wrap the sweet bean paste balls in the dough, and then wrap with the cherry leaves on the outside.
And it has mostly been the Kansai version where 道明寺粉 domyoji-ko is used. I love love love glutinous rice and enjoy practically everything that comes with it. Sakura Mochi is a very popular Japanese sweets eaten during the cherry blossom season. Saltiness from Sakura leaf and sweetness from red bean go so well! Today, you can now enjoy these great recipes, such as Butter Mochi, online.
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