Simple! How to Make Kanto-Style Sakura Mochi

1. 1

   Divide the koshi-an red bean paste into 10 equal portions, and roll up into cylinders.

2. 2

   Give the pickled salted sakura leaves a quick rinse in water to remove the salt.

3. 3

   Add the mochiko, granulated sugar, and salt into a bowl, add in the water a little at a time, and dissolve completely.

4. 4

   Give it a light color with food coloring if available.

5. 5

   Heat up a fluorine-coated frying pan, and lightly coat with vegetable oil.

6. 6

   Add in 2-3 tablespoons of the mixture, and spread it out into a 10 x 20 cm ellipse.

7. 7

   Reduce heat to low, flip it over once the surface has dried, and dry the surface again.

8. 8

   Take the mochi wrapping out, and wrap up the an red bean paste while it is still hot.

9. 9

   Wrap in the sakura leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.