Ingredients
mochi
- 1cup/200g glutinous rice *1
- 1/2cup 100ml water
- 1/4cup/50g sugar
- 1 tsp beatroots juice *2
Sugar syrup for shaping mochi
- 1/2 tsp gelatine leaf Or 1/2 gelatine leaf 1.2 x 1.2 inch (3cm x 3cm)
- 1/4 cup water
- 1/8 cup sugar
Assembling Sakura Mochi
- 3 salted sakura flower buds
- 3 salted sakura leaves
Instructions
Steaming the Rice
- Wash and soak the rice in 2 cups of water (not listed in the ingredients list) overnight. *3
- Also if you are going to make Anko from scratch, make anko paste a night before too. *4
- After the rice is soaked overnight, drain the rice and pulse the rice a few times in a food processor.
- Steam the rice for 30 minutes over medium heat. *5
While the rice is being steamed prepare Sakura flower, Leaves, Pink coloured water & syrup
- Soak the sakura flower and leaves in a bowl of water for 30 minutes. *6
- Scoop the flower onto a paper towel and tap dry with paper towel and set aside.
- Divide the anko (red bean paste) into 6 balls (20g each) and set aside.
- Place the water and sugar in a saucepan. Bring it to boil to dissolve the sugar. Add the beetroot juice and stir. Transfer the sugar water to a large bowl and set aside.
- Make the sugar syrup for shaping by putting all the ingredients in a saucepan and bring it to simmer. When the gelatine has dissolved, turn the heat off.
Assembling the Sakura mochi
- Add the steamed rice to the large bowl with pink colored sugary water. Stir the rice with a wooden spatula to let the rice absorb the pink coloured sugar water.
- Divide the rice into six equal portions.
- Brush some cling wrap sheet with the sugar syrup and place 1/6 of steamed rice and flatten the rice with a spatula.
- Place a red bean paste ball in the centre. Wrap it with cling wrap to shape it and cover the red bean paste ball with rice.
- Remove the cling wrap and wrap with sakura leave, the side you can see vein out.
- Repeat the same for the rest. Three wrapping with sakura leaves and three decorated with the sakura flowers on top.
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