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How to Make Sakura Mochi (Recipe) 桜餅

Sakura Mochi is a chewy, light pink glutinous rice ball filled with sweet red bean paste and wrapped in a salt-pickled cherry blossom leaf. In Japan, we enjoy this salty and sweet confectionery during Girls’ Day and cherry blossom viewing. The perfume of the edible cherry blossom leaf makes this springtime mochi an intoxicating treat. RECIPE: https://www.justonecookbook.com/sakur... MORE RECIPES:    • Master the Art of Sunomono: A Refresh...      • Indulge in the Irresistible Ahi Tuna ...      • How To Make Gyoza (Japanese Potsticke...   🙋🏻‍♀️STAY CONNECTED 💌 Sign-up for our newsletters: https://justonecookbook.com/subscribe/ 📲 Instagram:   / justonecookbook   📲 TikTok:   / justonecookbook   📲 Facebook: https://.facebook.com/justonecookbook/ 📲 Pinterest:   / justonecookbook   🛒 PRODUCTS (some affiliate) 🍳 Amazon storefront: https://www.amazon.com/shop/justoneco... Japanese knife: Kikuichi (https://kikuichi.net/) Flat whisk: https://amzn.to/46aBwKr Cabbage slicer: https://amzn.to/467KN5H Salad spinner: https://amzn.to/3taE24P Japanese mortar and pestle: https://amzn.to/469EZJa Ingredients: For the Glutinous Rice 1 rice cooker cup sweet rice/glutinous rice (mochigome) (¾ cup, 180 ml for 8 sakura mochi) ¾ cup (180 ml) water (for cooking the glutinous rice) 1 Tbsp sugar For the Red Water 2 tsp water (no need to increase the amount if you double or triple the recipe) red food coloring (I use powder, which is more concentrated than gel or paste; add more if you double or triple the recipe) For the Syrup 1 Tbsp sugar (sugar-to-water ratio is 1 to 5 by weight; use this syrup for rolling the filling and shaping the mochi) 4 Tbsp water (sugar-to-water ratio of 1 to 5 by weight; use for rolling the filling and shaping the mochi) For the Filling and Wrapping 4¼ oz (120 g) sweet red bean paste (anko) (7 Tbsp for 8 sakura mochi; 15 g, 2½ tsp per mochi; use koshian smooth paste (not tsubuan chunky paste); get store-bought or make my Homemade Red Bean Paste recipe) 8 salt-pickled cherry blossom leaves (you can purchase them in a vacuum-sealed package in Japanese grocery stores or buy online) 8 salt-pickled cherry blossoms (optional; for decoration; buy online) water (for soaking the salted leaves and blossoms) #japanesefood #mochi #mochiicecream Let's cook EASY + AUTHENTIC Japanese recipes at home! Konnichiwa! I'm Nami, the creator of the Just One Cookbook website and cooking blog. I am glad that you are here with me. Here and on JustOneCookbook.com, you can find over 1,200 recipes, cooking tips, step-by-step instructions, ingredients, and shopping guides focused on Japanese cuisine. I'm a native Japanese, born and raised in Yokohama, Japan, and now live in San Francisco, California, with my husband Mr. JOC, two high school kids, and a dog named Miso. I also wrote three Japanese cookbooks, where I share popular recipes like Oyakodon, Tamagoyaki, Chawanmushi, Sushi, Okonomiyaki, Mochi Ice Cream, Gyoza, Ramen, and more! How to Make Sakura Mochi (Recipe)