Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, kansai-style sakura mochi. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Kansai-style Sakura Mochi is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Kansai-style Sakura Mochi is something that I’ve loved my whole life.
Sakura Mochi is a Japanese spring dessert wrapped with a salt-pickled sakura leaf. This Kansai-style sakuramochi has an excellent aroma and the slight pink color gives the dessert an elegant style. Great recipe for Kansai-style Sakura Mochi. I wanted to make Kansai region (Kyoto-Osaka area) style sakura mochi, so I made them using domyojiko.
To get started with this particular recipe, we have to first prepare a few components. You can have kansai-style sakura mochi using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Kansai-style Sakura Mochi:
- Prepare 100 grams Domyojiko
- Prepare 20 grams Sugar
- Take 1 dash Salt
- Prepare 1 dash Red food coloring
- Take 150 ml Water
- Make ready 120 to 150 grams Koshi-an
- Take 3 tbsp Boiling water
- Get 6 Cherry blossom leaves preserved in salt
- Get 6 Cherry blossoms preserved in salt (optional, if you have them)
Kanto-style sakuramochi is available only in the Kanto-area. "Sakuramochi" is a common term to refer to the widely available Kansai-style mochi. Sakura ("cherry blossom") mochi—stuffed with red bean paste and wrapped in a salted Japanese cherry leaf—has become a symbol of spring, while hishi mochi—a three-layered diamond in pink, white, and green—celebrates Japan's "Girls' Day" by representing fertility (the diamond shape) and health (the three colors are each made from a healthy ingredient). There are different styles of sakura mochi in different regions of Japan. Kanto-style sakura mochi uses shiratamako rice flour to make the mochi cake, and Kansai-style uses domyojiko, which is coarsely broken glutinous rice.
Steps to make Kansai-style Sakura Mochi:
- If the koshi-an is very soft, put it in a heatproof container and microwave in 1 minute increments until it's a consistency you can work with. Divide into 6 portions and form each into a ball.
- Soak the salted cherry leaves and blossoms in water for about 10 minutes to de-salt them.
- Put the water, food coloring and domyojiko in a heatproof container and mix together. Cover with plastic wrap, and microwave for about 5 minutes.
- Let it rest for about 10 minutes after taking it out of the microwave. Add the sugar and salt before the dough has cooled down completely, and mix them in well with a spatula.
- Divide the cooled dough into 6 portions. Press each portion flat between 2 sheets of plastic wrap. Put a ball of koshi-an in the middle and wrap the dough around it to form a neat shape.
- Wrap with a cherry leaf, and top with a cherry blossom.
There are different styles of sakura mochi in different regions of Japan. Kanto-style sakura mochi uses shiratamako rice flour to make the mochi cake, and Kansai-style uses domyojiko, which is coarsely broken glutinous rice. My version is more like Kansai-style, but instead of domyojiko, I used the regular glutinous rice that's widely available. Generally, the east of Japan or the Kanto region (Tokyo area) uses shiratamako (sweet rice/glutinous rice flour 白玉粉) as the main ingredient for mochi. It resembles a mini pancake rolled up.
So that’s going to wrap it up for this exceptional food kansai-style sakura mochi recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget 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!
