Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, tokyo-style sakura mochi. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Tokyo-style Sakura Mochi is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Tokyo-style Sakura Mochi is something which I have loved my entire life. They are nice and they look fantastic.
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.
To begin with this particular recipe, we must first prepare a few components. You can cook 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:
- Get 80 grams ★ Cake flour
- Take 20 grams ★ Shiratamako
- Get 30 grams ★ Sugar
- Take 250 ml Water
- Make ready 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.
Instructions 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’s going to wrap it up with this special food tokyo-style sakura mochi recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
