Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, simple! how to make kanto-style sakura mochi. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Kanto-style sakura mochi uses shiratamako rice flour to make the mochi cake, and Kansai-style uses domyojiko, which is coarsely broken glutinous rice. My version is more like Kansai-style, but instead of domyojiko, I used the regular glutinous rice that's widely available. It's also extremely easy to make and very delicious. How to Make Kanto-Style Sakura Mochi.
Simple! How to Make Kanto-Style Sakura Mochi is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Simple! How to Make Kanto-Style Sakura Mochi is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook simple! how to make kanto-style sakura mochi using 8 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Simple! How to Make Kanto-Style Sakura Mochi:
- Make ready 20 grams Mochiko
- Prepare 10 grams Granulated sugar
- Make ready 1 pinch Salt
- Take 1 dash Red food coloring
- Prepare 140 ml Water
- Make ready 80 grams Cake flour
- Make ready 200 grams Koshi-an (smooth sweetened red bean paste)
- Prepare 10 leaves Sakura leaves preserved in salt
But in Hokkaido, where I am now, they normally sell Domyoji mochi and I can't buy the kanto-style sakura mochi. I want to eat the kanto-style. The style of Sakura Mochi in Japan actually differs by region. Generally, the east of Japan or the Kanto region (Tokyo area) uses shiratamako (sweet rice/glutinous rice flour 白玉粉) as the main ingredient for mochi.
Steps to make Simple! How to Make Kanto-Style Sakura Mochi:
- Divide the koshi-an red bean paste into 10 equal portions, and roll up into cylinders.
- Give the pickled salted sakura leaves a quick rinse in water to remove the salt.
- 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.
- 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.
- Reduce heat to low, flip it over once the surface has dried, and dry the surface again.
- Take the mochi wrapping out, and wrap up the an red bean paste while it is still hot. Wrap in the sakura leaves.
The style of Sakura Mochi in Japan actually differs by region. Generally, the east of Japan or the Kanto region (Tokyo area) uses shiratamako (sweet rice/glutinous rice flour 白玉粉) as the main ingredient for mochi. It resembles a mini pancake rolled up. Kansai-style uses Domyoji powder (it is made of Mochi rice steamed, dried, and pounded very rough). The Mochi cake has rough and chewy texture.
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