Sakura Mochi

Sakura Mochi Recipe - Traditional Japanese Dessert

Region / culture: Japan | Preparation time: 3 hours | Cooking time: 3 hours | Servings: 12

Introduction

Sakura Mochi is a traditional Japanese dessert made with sweet red bean paste wrapped in a chewy mochi rice cake and wrapped in a cherry leaf. This delicate and flavorful treat is often enjoyed during the spring season when cherry blossoms are in full bloom.

History

Sakura Mochi has been enjoyed in Japan for centuries, especially during the springtime when cherry blossoms are in bloom. The combination of sweet red bean paste and chewy mochi rice cake wrapped in a cherry leaf is a popular and traditional dessert that is often served during special occasions and festivals.

Ingredients

2 cups azuki beans
1.75 cups sugar
0.5 tsp salt
2 cups mochi rice (sweet glutinous rice)
2 cups water
red food coloring
sakura leaves (cherry leaves)

How to prepare

Boil sakura leaves in salted water.
Soak azuki beans in water.
In 10 cups of water, boil azuki beans. Remove beans from water, then add 3 cups of water and cook for 2-3 hours.
Add water as necessary.
Wash mochi rice well, then add 2 cups of water.
Add some red food coloring.
Let it stand for 2-3 hours, then cook the rice.
Drain beans and place them into a cloth bag. Squeeze well.
Place beans into a pan and add sugar and salt. Mix well.
Cook over low heat for 10 minutes, stirring often.
Form into teaspoon-sized balls.
When the rice is cooked, add sugar and pound well (this will take a lot of time and effort. It needs to be smooth and gooey).
Form rice into balls a little larger than azuki balls.
Using fingers, wrap rice balls around azuki balls.
Wrap with sakura leaves and serve.

Variations

Instead of using cherry leaves, you can use edible leaves such as bamboo leaves or banana leaves.
You can also add a touch of cherry blossom extract for a more intense floral flavor.

Notes

There are now electric mochi makers in Japan, much like electric bread machines. Mochi making by traditional methods was so time consuming and needed so much effort that families, even whole villages, took the day(s) off to make huge batches that could be distributed, shaped, and dried into rice cakes that could be stored for months. Some of the mochi was, of course, eaten fresh or shaped into treats like Sakura mochi on the day it was made.

Cooking Tips & Tricks

Be sure to wash the mochi rice well before cooking to remove excess starch.

- When pounding the cooked rice, be patient and continue until it is smooth and gooey.

- Use a cloth bag to squeeze out excess water from the cooked azuki beans for a smoother paste.

- Wrap the rice balls around the azuki balls gently to avoid breaking them.

Serving Suggestions

Sakura Mochi is best enjoyed as a sweet treat with a cup of green tea or as a dessert after a traditional Japanese meal.

Cooking Techniques

Boiling, soaking, cooking, pounding, and wrapping are the main cooking techniques used in this recipe.

Ingredient Substitutions

If you can't find mochi glutinous rice, you can use regular short-grain rice as a substitute.

- You can also use canned sweet red bean paste instead of making your own from scratch.

Make Ahead Tips

You can prepare the sweet red bean paste and mochi rice in advance and store them in the refrigerator until ready to assemble the Sakura Mochi.

Presentation Ideas

Serve Sakura Mochi on a beautiful plate with a cherry blossom design or on a traditional Japanese lacquerware tray for an elegant presentation.

Pairing Recommendations

Sakura Mochi pairs well with green tea, matcha latte, or a light and fruity sake.

Storage and Reheating Instructions

Store leftover Sakura Mochi in an airtight container in the refrigerator for up to 3 days. To reheat, steam the mochi rice balls for a few minutes until warm.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Fats: 0.5g per serving

Proteins

Proteins: 2g per serving

Vitamins and minerals

Sakura Mochi is a good source of iron, magnesium, and phosphorus.

Alergens

Allergens: This recipe contains gluten from the mochi rice.

Summary

Sakura Mochi is a delicious and nutritious dessert that is high in carbohydrates and low in fats. It is a good source of iron, magnesium, and phosphorus.

Summary

Sakura Mochi is a delightful and traditional Japanese dessert that combines the flavors of sweet red bean paste, chewy mochi rice cake, and fragrant cherry leaves. Enjoy this special treat during the spring season or as a sweet ending to a Japanese meal.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm spring day, the cherry blossoms were in full bloom, and the air was filled with their delicate fragrance. I was walking through the park, enjoying the beauty of the season, when I saw a group of elderly women sitting under a cherry blossom tree, chatting and laughing.

Curious, I approached them and struck up a conversation. They were kind and welcoming, and I soon found myself sitting with them, listening to their stories and sharing in their laughter. As we talked, one of the women, named Mrs. Tanaka, mentioned that she was making Sakura Mochi, a traditional Japanese dessert made with sweet glutinous rice and filled with sweet red bean paste.

Intrigued, I asked Mrs. Tanaka if she would be willing to share her recipe with me. She smiled and nodded, pulling out a tattered old recipe card from her purse. As she read off the ingredients and instructions, I could feel my excitement growing. This was a recipe that had been passed down through generations in her family, and I felt honored that she was willing to share it with me.

After thanking Mrs. Tanaka profusely, I hurried home to try my hand at making Sakura Mochi. I gathered the ingredients – sweet glutinous rice flour, cherry blossom petals, red bean paste, and sugar – and set to work in my kitchen. The process was intricate and delicate, requiring precision and patience. But as I kneaded the dough, shaped it into delicate pink dumplings, and wrapped them in cherry blossom leaves, I felt a sense of satisfaction and accomplishment.

When the Sakura Mochi was finally done, I took a bite and was transported to a world of sweetness and nostalgia. The chewy texture of the rice, the floral fragrance of the cherry blossoms, and the creamy richness of the red bean paste all melded together in perfect harmony. It was a taste that reminded me of my childhood, of long summer days spent in my grandmother's kitchen, and of the simple pleasures of life.

From that day on, Sakura Mochi became a staple in my cooking repertoire. I made it for family gatherings, for special occasions, and just for myself when I needed a taste of comfort and tradition. I experimented with different variations, adding my own twist to the recipe while still staying true to its roots. And every time I made it, I thought of Mrs. Tanaka and the group of women under the cherry blossom tree, and felt grateful for the gift of their friendship and their knowledge.

As the years went by, I shared the recipe for Sakura Mochi with my own family and friends, passing on the tradition to the next generation. I taught my grandchildren how to make it, telling them stories of how I first learned the recipe and the memories it held for me. And I hoped that they, too, would find joy and connection in cooking, just as I had.

Now, as I sit in my kitchen, surrounded by the aroma of cherry blossoms and the warmth of memories past, I am reminded of the power of food to bring people together, to create bonds that transcend time and distance. And I am grateful for the chance encounter that led me to discover the recipe for Sakura Mochi, a recipe that has brought so much joy and meaning to my life.