Sakura-mochi (Cherry Blossom Mochi Cake)

On my last Japan trip, I went to Hanami, Japanese phrase for Sakura viewing. Wrapped in cherry leaf, Sakura-mochi is a typical spring wagashi that celebrates the season.

Ingredients (for 6 pieces)

Domyoji rice powder - 65 g
water A -100 g
Sugar - 30 g
Water B - 20 g
Red food coloring - some
Azuki beans paste 120 g
pickled cherry leaves 6 pieces
pickled cherry blossom 6 pieces

Sugar syrup for hands
sugar -10 g
hot water -10 g

Steps

1. Pour water A in a bowl, and sprinkle Domyoji rice powder in. Keep and soak about 30 min.

2. Put sugar and water B in a microwave-safe bowl, mix and heat in a microwave until sugar is fully dissolved.
3.Add food color to sugar water to make it pink.
4. Add soaked rice powder to sugar water bowl; mix until the whole mixture becomes evenly pink.

5. Heat the bowl in microwave on high heat for about 1.5 minute
6. Mix with spatula to turn upside down. Reheat 50 sec.
7. If mixture is not ready, mix and reheat 40 sec.
8. If mixture is not ready, mix and reheat 30 sec.
9. Mix and spread in the bowl. Cover with wrap film to fit the dough. Keep about 30 min.

10. Prepare the cherry leaves by washing them in water, and then wipe with paper towel. Remove the some stalk if needed.

11. Prepare the cherry blossom by socking them in water about 1-2 min, and then lay on paper towel to remove excessive water.

12. Take moisture off the bean paste if necessary using paper towel. Then divide and roll into 6 balls.

13. Making sugar syrup for hands by dissolving sugar in hot water.
14. When the dough is ready, divide it into 6 parts. Dip hands in syrup before handling the dough. Wrap each bean paste ball with mochi dough, then wrap with cherry leave, and finally decorate with cherry blossom on top.

The pastry is best consumes together, the salty taste from the cherry leaf and blossom blends perfect with the sweet bean paste. You can also wrap it like this.

If you make too many, which could never been the case in my house, you can put them in freezer. Take it out 3 hours before serving for the pastry to return to room temperature.