Kanto-Style Sakura Mochi with Strawberries

1. 1

   Soak the salted sakura leaves in water to desalt for about 30 minutes.

2. 2

   Change the water occasionally.

3. 3

   Add just a bit of the water into the shiratamako, and knead well until lumps are completely gone.

4. 4

   Add the sugar, salt, and food coloring to the bowl.

5. 5

   Add half of the remaining water, and continue to mix.

6. 6

   Sift in the flour, adding it in several portions.

7. 7

   Alternate with small additions of the remaining water, while mixing until smooth.

8. 8

   Let the mixture sit for 30 minutes.

9. 9

   In the meantime, remove the hulls from the strawberries, rinse them, and gently wipe off the excess water.

10. 10

    If the strawberries are big, cut in half.

11. 11

    Remove the cherry leaves from the water, and gently wipe off the moisture.

12. 12

    If the leaves are big, cut them in half, and remove the tough veins.

13. 13

    Divide the anko paste into 8 equal portions and wrap each portion around a strawberry.

14. 14

    Lightly grease a frying pan with oil, heat on low, then ladle in the batter.

15. 15

    Using the back of the ladle, flatten the batter into a 1-mm thick, 10 x 6 cm round crepe.

16. 16

    When the mochi batter has hardened, turn it over to cook the other side.

17. 17

    The surface should be cooked just to the point where the batter is dry (do not brown).

18. 18

    Cool the batter, then wrap the balls of anko from Step 8.

19. 19

    Then wrap each cake with a sakura leaf.

* Per serving · 4 servings · Values may vary.