baking · vegan · vegetarian · dairy-free · gluten-free
Sakura mochi
Pink, lightly pounded glutinous rice around red bean paste, wrapped in a salted cherry leaf for Hinamatsuri and spring.
- Time
- 60min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Mix rice, water, sugar and coloring; microwave covered 4 minutes, stir, then 2–3 more until translucent.
-
2
Rest covered 10 minutes.
-
3
With wet hands, flatten portions and wrap around anko balls.
-
4
Wrap each in a sakura leaf, vein side out.
-
5
Rest 30 minutes for the leaf fragrance to set in.
