Sakura-Mochi (Cherry Blossom Rice Cakes)
Ingredients
Glutinous Rice : 100g
Water : 180ml
Water : 20ml
Sugar : 30g
A drop of pink food colouring, Sweet red-bean paste (chunky, not puree)
*The cooking times above relate to a 1000W microwave.
Sakura-Mochi (Cherry Blossom Rice Cakes) is usually made from Domyoji-ko (mochi flour) and remain a popular springtime sweet loved by children. Although it may be hard to find Domyoji-ko in Australia, I use glutinous rice and make it in the traditional Domyoji style. You can also wrap small strawberries in it to create Strawberry Sakura-Mochi. Enjoy the spring flavour garnished with marinated cherry blossoms.
Preparation
- Soak the glutinous rice overnight
- Puree the ready-made red-bean paste by mashing through a sieve and roll into ten balls of 15g each
- Mix one part sugar with one part water and boil until sugar is dissolved, then cool.
Method
- Take the soaked glutinous rice and drain, wrapping it in a tea towel. Crush the rice to approximately one quarter of its normal size with a pestle.
- Put the rice (1) and water into a heat-proof bowl and cover it with plastic wrap. Heat in a microwave for 8 minutes. During this process, take the bowl out three times and stir thoroughly.
- Mix water, sugar and food colouring into another bowl. Add to the heated rice (2) and mix. Return to microwave (without any wrap) for a further 2 minutes.
- Knead the mixture and return to the bowl. Cover with a dry tea towel and leave for 5 minutes. Remove the dough from the bowl, wrap with plastic wrap and allow to cool.
- Wet hands with sugared water and divide the dough into 10 equal pieces. Roll into balls then flatten into discs. Place the bean-paste balls in the centre of the discs, then wrap.
