Easy Sakura Mochi (Cherry Blossom Rice Cake) from Cooked Rice – a delicious recipe with rice bowl's, Water, Katakuriko, Sugar, Salt, bean paste. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Divide the bean paste in half and make balls.
2
If you have the cherry blossom leaves, soak them in water for about 10 minutes (to desalt) and wash.
3
Mash the hot cooked rice with a spoon (or similar).
4
Sprinkle a little water if the rice is hard.
5
(I put the rice in a rice bowl to mash it easily as the photo shows.)
6
Mix the ingredients marked well.
7
Put only a small amount of the red food colouring on the tip of a chopstick and dissolve it in the mixture.
8
Add the mixture into the cooked rice, and mash in until sticky.
9
Make sure all of the rice turns pink.
10
Divide the rice in half, and wrap the bean paste ball.
11
It's done.
12
It looks more authentic with a cherry blossom leaf.
13
If you don't add the red food colouring, sakura mochi will be white like the photo, but the taste is same.
64
kcal
Calories
14
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 small 1 rice bowl's worth Hot cooked rice, 2 tsp Water, 2 tsp Katakuriko, 2 tsp Sugar, and more.
Yes, Easy Sakura Mochi (Cherry Blossom Rice Cake) from Cooked Rice falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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