Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste)

1. 1

   Wash the mochiko and white rice together.

2. 2

   Mix in food coloring after adding the listed amount of water.

3. 3

   Let it sit as-is for 2~3 hours and then cook as you normally would.

4. 4

   Rinse the salted cherry blossoms quickly in water, soak for a little while and mince.

5. 5

   They'll taste better if there's still a little salt on them.

6. 6

   Mash the rice with a rice spoon or wooden pestle after cooking, and add the salted cherry blossoms and salt (if preferred).

7. 7

   You can evenly divide the rice if you pack it into a sushi mold.

8. 8

   Mold into barrel-shaped balls after dividing it.

9. 9

   Thinly and evenly spread out a ball of koshi-an on top of plastic wrap, and place the rice on top.

10. 10

    Use the plastic wrap to wrap the rice in the koshi-an, and shape.

11. 11

    Remove the plastic wrap, arrange on serving plates, and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.