Sakura Mochi Recipe 6 Pieces
120 grams of sweet red bean paste (with pieces) Koshian
150 grams of Domyoji-Ko
25 grams of sugar
6 Sakura cherry leaves
180 ml of cold water
1 pinch of food coloring (red) to give a beautiful pink color to the Sakura Mochi
RECTULE OF THE RECIPE:
• Divide the red bean paste into 6 portions of 20g and roll them into a ball. Place them in the refrigerator.
• Rinse Domyoji-Ko and let it drain 10 minutes
• Place rice in a microwave bowl and add the 180 ml of water. Add the sugar and a little red dye just to give a pretty pale pink color. Mix well.
• Cover the bowl with microwave food film and microwave at 600 watts for 2 minutes.
• Remove from the microwave, open the movie and mix thoroughly with a rice spatula. Return to the microwave to 600 watts for 2 minutes.
• Remove from the microwave, open the movie and mix thoroughly with a rice spatula. Return a 3rd time in the microwave at 600 watts for 2 minutes.
• Check cooking. Rice must be melting.
• Well aerate with a spatula to allow rice to cool and inflate. Cool until it is lukewarm.
• In the meantime, rinse the Sakura cherry leaves in fresh water to desalt them and then dry on an absorbent paper.
• Weigh the cooked rice and separate it into 6 equal portions.
• Wet your hands in fresh water and make 6 balls with the 6 portions of rice.
• One by one, flatten in order to form a disc 1 cm thick and place a ball of red bean pulp in the middle. Fire Ride the rice to wrap the red bean ball. It is important to maintain the inside of wet hands so that rice does not stick to it.
• Finish by wrapping the ball obtained with the cherry sheet and let cool and then enjoy.
