sakuramochi Recipe



3/4 cup domyojiko flour (glutinous rice flour)

1/3 cup sugar

1 cup water

3/4 cup koshian (sweet beans)

*red food color

8 sakura pickled


How to make sakuramochi

my family's from kyoto , this brings back a lot of memories. even for someone who's not a diehard wagashi(japanese tradional sweets) fan like me.

Wash pickled sakura and dry them with paper towel. Boil water in a pan. Mix domyojiko flour in the water. Cover the pan with a lid and leave it for 5 minutes.

Place a wet cloth in a steamer and put the dough on the cloth. Steam the dough for about 20 minutes over medium heat. Remove the steamed dough to a bowl. Mash the dough lightly with a wooden pestle, mixing sugar in. Dissolve a little bit of red food color in some water. Add some of the red water in the dough and mix well. Divide the pink rice cake into 8 balls. Flat each rice cake ball by hands and place anko filling on the dough. Wrap the anko with the rice cake and make it into a ball. Wrap each rice cake with a sakura

  • dubow
    dubow says

    Looks so cute!

  • serenac
    serenac says

    oh but i love these!

  • telliecoin
    telliecoin says

    awww! leaf!

  • iconsam
    iconsam says

    Now this actually looks really good. :)

  • JaiLovesCake
    JaiLovesCake says

    thanks guys , i actually love to eat these lol. Probably has something to do with my general fatness. Sammy i still dont know where we're going with hanako. did u decide? LOL and at WHAT time.

  • iconsam
    iconsam says

    Just sent you a message Jai!

  • Endymion
    Endymion says

    Beautiful. Reminds me of my all-too-brief stay in Saitama-ken. Could you use a grape leaf instead of a sakura leaf? (I think they'd be hard to come by in the southern US.)

  • JaiLovesCake
    JaiLovesCake says

    thanks :D . about the leave i have no idea. I've never had grapeleaves but u could leave the leaf out if you like.

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