Cherry Blossom Mochi (Kanto-style)

Name: Cherry Blossom Mochi (Kanto-style)
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 25 g Japanese white glutinous rice flour (similar to tangyuan flour); water, approx. 160 ml; 100 g low-gluten flour; 35 g Japanese white sugar; 12 slices salt-pickled cherry blossom leaves; red food coloring powder, a pinch; 300 g sweet red bean paste (refer to page 34)

A Kanto-style confection: a thin crepe made from a batter of flour and shiratamako (glutinous rice flour), wrapped around red bean paste, then rolled in salt-pickled cherry leaves.

35 min

Easy

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Ingredients

Japanese white glutinous rice flour (similar to tangyuan flour) 25 g

water approx. 160 ml

low-gluten flour 100 g

Japanese white sugar 35 g

salt-pickled cherry blossom leaves 12 slices

red food coloring powder a pinch

sweet red bean paste (refer to page 34) 300 g

Instructions

Make batter

Mix white glutinous rice flour with water until smooth. Combine low-gluten flour and white sugar, add the white glutinous rice flour mixture and stir, then strain and divide into two portions; add red food coloring to one portion.

Cook the wrappers

Heat a frying pan over low heat, pour in the batter and spread into thin ovals, flip when the surface is dry and cook for about 10 seconds, then remove and let cool.

Wrap and shape

Divide the sweet red bean paste into 12 equal portions and roll into balls. Wrap each bean paste ball with the batter wrapper, then wrap with the desalted and dried cherry blossom leaves.