Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, sakura-mochi with chunky sweetened adzuki bean paste. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Sakura-mochi with Chunky Sweetened Adzuki Bean Paste is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Sakura-mochi with Chunky Sweetened Adzuki Bean Paste is something which I’ve loved my whole life.
Great recipe for Sakura-mochi with Chunky Sweetened Adzuki Bean Paste. Usually, you fill sakura-mochi with koshi-an. But as I refer tsubu-an, I filled the mochi with it. The food coloring is quite strong so use a tiny amount.
To get started with this recipe, we have to first prepare a few ingredients. You can cook sakura-mochi with chunky sweetened adzuki bean paste using 6 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Sakura-mochi with Chunky Sweetened Adzuki Bean Paste:
- Prepare 170 grams Domyojiko
- Get 30 grams Castor sugar
- Prepare 300 ml Boiling water
- Make ready 500 grams Tsubu-an
- Make ready 20 Salt-preserved sakura leaves
- Make ready 1 tiny bit taken on the tip of a toothpick Red food coloring
Meanwhile, make the mochi dough: Line a sheet pan with a piece of parchment paper and spread a generous heap of. Soft delicate mochi balls filled with sweet homemade adzuki or red bean paste make a delicious dessert or snack. This red bean mochi recipe also includes sugar-free option and is made on the stovetop. Glutinous rice cakes exist in many different versions and flavours, plain or filled.
Steps to make Sakura-mochi with Chunky Sweetened Adzuki Bean Paste:
- Soak the cherry leaves in lukewarm water to remove excess salt.
- I used store-bought tsubu-an this time. If the paste is too runny, put it in a pan and heat to get rid of the excess moisture.
- Shape the adzuki paste into 15 g balls.
- Mix the boiling water and sugar in a heatproof dish. Add the red food coloring to make it pale pink. Stir in the domyojiko and cover the dish with plastic wrap. Microwave at 600 W for 3 minutes and 20 seconds.
- Stir the mixture lightly and cover with plastic. Microwave it for a further 3 minutes and 20 seconds, then let it stand for 10 minutes to let it steam.
- Put 20 g of the mixture onto a piece of plastic wrap. Make it into a thin round circle. Keep the rest covered with plastic wrap all the time to prevent it from drying out. Repeat the process with the rest of the mixture while it is still hot.
- Moisten your hands lightly and wrap the adzuki paste with the prepared dough.
- Correct the shape inside the plastic wrap. Pat dry the sakura leaves with kitchen paper and wrap the mochi with them. The leaf veins should be on the outside.
- This is the type of tsubu-an and domyojiko I used.
This red bean mochi recipe also includes sugar-free option and is made on the stovetop. Glutinous rice cakes exist in many different versions and flavours, plain or filled. Sakura Mochi Sakura Mochi is a flavored traditional seasonal wagashi (Japanese sweet) enjoyed throughout Japan during the spring season. It's flavored with salt-preserved sakura (cherry blossom) flowers and wrapped in a cherry blossom leaf. Put azuki beans in a deep pot and pour enough water to cover them.
So that’s going to wrap it up with this exceptional food sakura-mochi with chunky sweetened adzuki bean paste recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
