Sakura-mochi – it’s something that I wanted to make before the sakura season ends. And finally, I did it last weekend! It’s literally a traditional Japanese dessert for the sakura season, using a pickled sakura leave which is edible. There are two kinds of sakura-mochi – one is Kansai (Western Japanese) style and the other is Kanto (Eastern Japanese) style. I made the Kanto one as it’s actually much easier than that of Kansai.
Ingredients: 200g anko (sweet red bean paste – please see this article for the recipe), 10 pickled sakura leaves, 10 pickled sakura blossoms (optional), 100g wheat flour (cake flour), 30g shiratamako (glutinous rice flour), 50g sugar, 200ml water.
- Soak pickled sakura leaves and blossoms in water to freshen. Then wipe off the moisture.
- Add wheat flour, shiratamako, sugar and water in a bowl and mix well.
- Heat a lightly oiled flying pan over low heat, pour 2 tbsp batter and spread it so it will become oval-shaped. Cook until heated and turn over, just like a crepe.
- Wrap anko with mochi and a sakura leave. Top with a sakura blossom if you like.