Tokyo-style Sakura Mochi

1. 1

   Soak the cherry leaves in water to de-salt (10 to 60 minutes).

2. 2

   Form the koshi-an into cylindrical balls.

3. 3

   Combine the ingredients in a bowl.

4. 4

   Add the water little by little while mixing so that no lumps form.

5. 5

   Cover with plastic wrap and rest for 30 minutes.

6. 6

   Dissolve the red food coloring in water, and add it little by little to the batter while observing the color.

7. 7

   Spread a little vegetable oil in a frying pan.

8. 8

   Spread 2 tablespoons of batter at a time in the pan and cook over low heat.

9. 9

   When the surface had dried out, flip over and cook the other side quickly.

10. 10

    Put the cooked wrappers on a flat sieve to cool.

11. 11

    Once the wrappers have cooled down, wrap them around the balls of koshi-an.

12. 12

    Wrap with a cherry leaf that has been patted dry to finish.

* Per serving · 4 servings · Values may vary.

No additional tips available.