{"id":5707,"date":"2023-10-13T04:20:41","date_gmt":"2023-10-13T04:20:41","guid":{"rendered":"https:\/\/saad.appscodestudio.com\/?p=5707"},"modified":"2023-10-22T05:20:51","modified_gmt":"2023-10-22T05:20:51","slug":"sakura-mochi","status":"publish","type":"post","link":"https:\/\/saad.appscodestudio.com\/index.php\/2023\/10\/13\/sakura-mochi\/04\/20\/5707\/41\/appdev2098\/japanese-recipes-3\/3-desserts-recipes\/","title":{"rendered":"Sakura mochi"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">mochi<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1cup\/200g\u00a0glutinous rice\u00a0*1<\/li>\n\n\n\n<li>1\/2cup 100ml\u00a0water<\/li>\n\n\n\n<li>1\/4cup\/50g\u00a0sugar<\/li>\n\n\n\n<li>1\u00a0tsp\u00a0beatroots juice\u00a0*2<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Sugar syrup for shaping mochi<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1\/2\u00a0tsp\u00a0gelatine leaf\u00a0Or 1\/2 gelatine leaf 1.2 x 1.2 inch (3cm x 3cm)<\/li>\n\n\n\n<li>1\/4\u00a0cup\u00a0water<\/li>\n\n\n\n<li>1\/8\u00a0cup\u00a0sugar<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Assembling Sakura Mochi<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3\u00a0salted sakura flower buds<\/li>\n\n\n\n<li>3\u00a0salted sakura leaves<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Instructions<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">Steaming the Rice<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Wash and soak the rice in 2 cups of water (not listed in the ingredients list) overnight. *3<\/li>\n\n\n\n<li>Also if you are going to make Anko from scratch, make anko paste a night before too. *4<\/li>\n\n\n\n<li>After the rice is soaked overnight, drain the rice and pulse the rice a few times in a food processor.<\/li>\n\n\n\n<li>Steam the rice for 30 minutes over medium heat. *5<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">While the rice is being steamed prepare Sakura flower, Leaves, Pink coloured water &amp; syrup<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Soak the sakura flower and leaves in a bowl of water for 30 minutes. *6<\/li>\n\n\n\n<li>Scoop the flower onto a paper towel and tap dry with paper towel and set aside.<\/li>\n\n\n\n<li>Divide the anko (red bean paste) into 6 balls (20g each) and set aside.<\/li>\n\n\n\n<li>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.<\/li>\n\n\n\n<li>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.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Assembling the Sakura mochi<\/h4>\n\n\n\n<ol class=\"wp-block-list\">\n<li>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.<\/li>\n\n\n\n<li>Divide the rice into six equal portions.<\/li>\n\n\n\n<li>Brush some cling wrap sheet with the sugar syrup and place 1\/6 of steamed rice and flatten the rice with a spatula.<\/li>\n\n\n\n<li>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.<\/li>\n\n\n\n<li>Remove the cling wrap and wrap with sakura leave, the side you can see vein out.<\/li>\n\n\n\n<li>Repeat the same for the rest. Three wrapping with sakura leaves and three decorated with the sakura flowers on top.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients mochi Sugar syrup for shaping mochi Assembling Sakura Mochi Instructions Steaming the Rice While the rice is being steamed prepare Sakura flower, Leaves, Pink coloured water &amp; syrup Assembling the Sakura mochi<\/p>\n","protected":false},"author":1,"featured_media":5708,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[215,223],"tags":[],"class_list":["post-5707","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-3-desserts-recipes","category-japanese"],"jetpack_featured_media_url":"https:\/\/saad.appscodestudio.com\/wp-content\/uploads\/2023\/10\/Sakura-mochi.webp","_links":{"self":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/5707","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/comments?post=5707"}],"version-history":[{"count":1,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/5707\/revisions"}],"predecessor-version":[{"id":5709,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/5707\/revisions\/5709"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media\/5708"}],"wp:attachment":[{"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media?parent=5707"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/categories?post=5707"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/saad.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/tags?post=5707"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}