Preparation time: 30 minutes
Portions: 10 pieces
Ingredients
- 200g of domyoji-ko (crushed glutinous rice), ref. NISDOMYO-S
- 25g of caster sugar or trehalose ref. NISDEMP1-L
- 320ml of boiling water
- 250g of red azuki bean paste, ref. NISAY12B
- 10 sakura leaves (salted cherry blossom leaves), ref. NISSSG1BC
- Approximately 1.5 cl of shiso flakes to infuse, ref. NISSNA1 (for pink colouring). It is also possible to use beetroot juice or red food colouring (quantity according to the desired intensity).
Preparation
Divide the koshian into 10 portions of 25g, then shape them into small balls.
Soak the sakura leaves in a large volume of water for approximately 10 minutes to remove the excess salt, then drain them carefully.
In a heat-resistant bowl, mix the domyoji-ko, the sugar and a few drops of red food colouring.
Pour the boiling water over the mixture, cover with cling film and leave to rest for 10 minutes.
After resting, heat in the microwave at 600 W for 2 minutes.
Stir gently with a spatula, cover again, then continue cooking in the microwave for a further 2 minutes.
Leave to rest covered for approximately 5 minutes to allow the preparation to finish steaming, then lightly crush the paste with the spatula until you achieve the desired texture.
Put on food-safe gloves and moisten them slightly with sugared water. Take a portion of dough, flatten it and wrap a ball of koshian to form a mochi of approximately 65 g.
Wrap each mochi with a desalted sakura leaf, ensuring the veins are visible on the outside.
Enjoy!
