Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, simple! how to make kanto-style sakura mochi. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Simple! How to Make Kanto-Style Sakura Mochi is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Simple! How to Make Kanto-Style Sakura Mochi is something which I’ve loved my whole life.
How to Make Kanto-Style Sakura Mochi. I made this recipe while recalling the "an maki" that I saw in a store when I went to a flower blossom viewing. You can use shiratama rice flour in place of the glutinous rice flour, but make sure to dissolve it completely so that it. Great recipe for Easy Kanto-Style Sakura Mochi Using an Electric Griddle.
To get started with this recipe, we have to first prepare a few ingredients. You can cook simple! how to make kanto-style sakura mochi using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Simple! How to Make Kanto-Style Sakura Mochi:
- Get 20 grams Mochiko
- Get 10 grams Granulated sugar
- Prepare 1 pinch Salt
- Prepare 1 dash Red food coloring
- Get 140 ml Water
- Get 80 grams Cake flour
- Take 200 grams Koshi-an (smooth sweetened red bean paste)
- Make ready 10 leaves Sakura leaves preserved in salt
My version is more like Kansai-style, but instead of domyojiko, I used the regular glutinous rice that's widely available. It's also extremely easy to make and very delicious. The style of Sakura Mochi in Japan actually differs by region. 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.
Steps to make Simple! How to Make Kanto-Style Sakura Mochi:
- Divide the koshi-an red bean paste into 10 equal portions, and roll up into cylinders.
- Give the pickled salted sakura leaves a quick rinse in water to remove the salt.
- Add the mochiko, granulated sugar, and salt into a bowl, add in the water a little at a time, and dissolve completely. Give it a light color with food coloring if available.
- Heat up a fluorine-coated frying pan, and lightly coat with vegetable oil. Add in 2-3 tablespoons of the mixture, and spread it out into a 10 x 20 cm ellipse.
- Reduce heat to low, flip it over once the surface has dried, and dry the surface again.
- Take the mochi wrapping out, and wrap up the an red bean paste while it is still hot. Wrap in the sakura leaves.
The style of Sakura Mochi in Japan actually differs by region. 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. Sakura Mochi (Kanto-Style) 関東風桜餅 Late March and early April is sakura time in Kyoto. For about a month, it's sakura this and sakura that, — even sakura mochi!
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