How to Make Kanto-Style Sakura Mochi At Home
Sakura mochi is a kind of traditional Japanese sweet or wagashi that is enjoyed during the spring. It is usually sold from the first day of spring (according to the traditional lunisolar calendar, around February 3rd) until the end of April (when all cherry blossom finish blooming).
There are two kinds of Sakura mochi in Japan, which are known as the Kanto and Kansai styles. We will introduce both styles to you, but in this recipe, we are specifically introducing the Kanto-style of sakura mochi.
The Kanto-style of sakura mochi is comprised of a pink piece of crepe-like mochi which is filled with red bean paste, and wrapped in a salted sakura leaf. The texture of the mochi is soft, while still having a little bit of a chew, and the aroma of this wagashi resembles the fragrance of real sakura.
Kanto-style sakura mochi is also called Chomeiji (The name of a famous temple in Tokyo). It earned this name because in 1717, Shinroku Yamamoto, the founder of a Japanese sweet confectionery shop, started selling sakura mochi in front of this temple. This store still exists and continues to sell the same sakura mochi as from 300 years ago.
For making sakura mochi, usually smooth red bean paste (anko) or koshi-an is used, and we recommend using it for our recipe too. The texture of smooth anko matches perfectly with the soft and chewy mochi dough. The use of pickled sakura leaves also gives this sweet a bit of saltiness, which makes sakura mochi have a balanced sweet and salty flavor.
In our recipe, we are mixing all-purpose flour with Shiratamako glutinous rice flour to achieve sakura mochi’s chewy texture. We are also using real salted sakura leaves, which can be purchased online. When eating sakura mochi, you can eat the leaf or choose to remove it before eating. Even if you remove the leaf, you will still be able to enjoy the aroma of cherry blossoms. However, if you remove the leaf, it may dry the mochi up.
We will also be using an electric griddle to make the mochi, but you can also use a normal frypan. Just be sure that the pan you use is non-stick and to maintain a low heat when cooking the mochi.
We hope that you’ll enjoy the beauty of spring with our Kanto-style sakura mochi recipe.
Overview
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Total servings: 10
Difficulty: Easy
Ingredients
- 80g All Purpose Flour
- 15g Shiratamako (Glutinous Rice Powder)
- 60g Sugar
- 120ml Water
- 200g Smooth Red Bean Paste (divided into 10 equal portions)
- 10 Salted Sakura Leaves
- Cooking Oil (as needed)
- Red Food Coloring (Liquid, Gel, or Powder are OK)
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