Recipe: Yummy Simple! How to Make Kanto-Style Sakura Mochi

Simple! How to Make Kanto-Style Sakura Mochi. Watch How to Make Sakura Mochi. Chewy mochi with sweet anko filling is simply delectable! Mix in the aroma of cherry blossom leaves and the experience is simply amazing!

How to Make Kanto-Style Sakura Mochi. Mochiko•Granulated sugar•Salt•Red food coloring Easy Kanto-Style Sakura Mochi Using an Electric Griddle. Sakura Mochi (Kanto-Style) 関東風桜餅 Late March and early April is sakura time in Kyoto. Simple! How to Make Kanto-Style Sakura Mochi very diverse and own ideal taste that unique. Several types of Simple! How to Make Kanto-Style Sakura Mochi recipes are also adequate simple to process and dont take lengthy. Even though not everybody likes Simple! How to Make Kanto-Style Sakura Mochi food, now few people are getting attached and like the sundry Simple! How to Make Kanto-Style Sakura Mochi foods on hand. This could be seen from the number of restaurants that provide Simple! How to Make Kanto-Style Sakura Mochi as one of the dishes. You can have Simple! How to Make Kanto-Style Sakura Mochi using 8 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Simple! How to Make Kanto-Style Sakura Mochi

1. It's 20 grams of Mochiko.
2. You need 10 grams of Granulated sugar.
3. You need 1 pinch of Salt.
4. Prepare 1 dash of Red food coloring.
5. You need 140 ml of Water.
6. You need 80 grams of Cake flour.
7. You need 200 grams of Koshi-an (smooth sweetened red bean paste).
8. It's 10 of leaves Sakura leaves preserved in salt.

For about a month, it's sakura this and sakura that, — even Sakura mochi is a spring wagashi confection popular throughout Japan. There are various renditions and generally there is a mochi or mochi rice. Learn how to make real mochi at home, along with history, culture, and more. Mochi's ingredients are so simple it's downright impressive.

Simple! How to Make Kanto-Style Sakura Mochi step by step

1. Divide the koshi-an red bean paste into 10 equal portions, and roll up into cylinders..
2. Give the pickled salted sakura leaves a quick rinse in water to remove the salt..
3. Add the mochiko, granulated sugar, and salt into a bowl, add in the water a little at a time, and dissolve completely. Give it a light color with food coloring if available..
4. Heat up a fluorine-coated frying pan, and lightly coat with vegetable oil. Add in 2-3 tablespoons of the mixture, and spread it out into a 10 x 20 cm ellipse..
5. Reduce heat to low, flip it over once the surface has dried, and dry the surface again..
6. Take the mochi wrapping out, and wrap up the an red bean paste while it is still hot. Wrap in the sakura leaves..

Mochigome rice is steamed and then processed by repeated smashing by traditional hammers or modern machines. Mochi in Mochi ice is made from Rice flour.(I'm sorry I do not know how to make this mochi dough…) The following Mochi (what Japanese think of), is To make this mochi, first steam the rice and then pound, traditionally by big wooden hammer and a barrel. In modern days, these are used only during. Sakuramochi, meaning "cherry blossom mochi," is a variety of wagashi (Japanese confectionery), consisting of a sweet pink mochi, red bean paste, and sakura leaf. There are two types of sakuramochi: the original and Kanto style sakuramochi Chomeiji, made from wheat flour or rice.

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