Sakura Mochi or Seasonal Daifuku
Pink cherry blossom mochi wrapped around sweet red bean paste, or modern daifuku with premium fillings like strawberries, yuzu, or champagne jelly.
7 ingredients
7 steps
Ingredients
- 1100g domyoji rice (or glutinous rice flour)
- 22 tbsp sugar
- 3Pink food colouring (small amount)
- 4150ml water (warm)
- 5200g smooth koshian (red bean paste)
- 64–6 pickled sakura leaves, rinsed
- 7Optional premium filling: whole strawberry, 1 tsp yuzu curd, or champagne jelly cube
Instructions
- 1Mix domyoji rice (or glutinous rice flour) with sugar, water, and a drop of pink food colouring to get a soft, pale pink dough.
- 2Steam for 20 minutes until cooked through. Allow to cool slightly, then knead until smooth and pliable.
- 3Divide the dough and red bean paste into equal portions (about 8 pieces each).
- 4Flatten a portion of dough in your palm. Place a ball of anko (and optional premium filling) in the centre.
- 5Wrap the dough around the filling, sealing tightly, and shape into an oval.
- 6Wrap each mochi in a rinsed pickled sakura leaf, pressing gently so the leaf adheres.
- 7Refrigerate for 30 minutes before serving. Serve at room temperature for best texture.