Sakura Mochi
Kanto-Style Sakura Mochi Recipe
Sakura mochi, with its delicate pink hue reminiscent of cherry blossoms, is a beloved Japanese treat filled with sweet red bean paste and traditionally wrapped in salted sakura leaves.
This seasonal confection is especially popular in spring and is closely associated with Hinamatsuri, or Girls' Day, celebrated on March 3rd in Japan. Hinamatsuri is a cherished cultural event dedicated to the well-being and happiness of daughters, marked by beautiful multi-tiered doll displays symbolizing good fortune. Alongside these elegant displays, traditional foods like Sakura mochi are enjoyed, adding a festive and symbolic touch to the occasion.
Today, we’re sharing a Kanto-style Sakura mochi recipe, which features a thin, crepe-like dough made from shiratamako (glutinous rice flour). Even if sakura leaves are unavailable, you can still enjoy the flavors of spring by using pickled sakura flowers as a delightful alternative. Let’s celebrate the season with this delicate and fragrant treat!
RECIPE
Servings: 8-10 pieces
Time: 40 min
Ingredients:
1/4 cup shiratama-ko powder (glutinous rice flour)
1/2 cup all-purpose flour
1 cup water
1 tbsp sugar
1 drop of red or pink food coloring
1 cup red bean paste
Instructions:
Prepare the Sakura Flowers
Rinse the salted sakura pickles under cold water to remove excess salt, then pat them dry. Set aside 8-10 whole sakura flowers for garnish.Finely chop the remaining flowers and mix them into the red bean paste, then divide the paste into 8-10 equal portions for filling.
Make the Dough
In the cup of water, one small drop of pink food coloring to make the pink colored liquid.In a mixing bowl, combine shiratamako (glutinous rice flour), sugar, and ½ cup of water, stirring until smooth. Once well incorporated, add the all-purpose flour and the remaining ½ cup of water, mixing until a uniform batter forms. *adjust the pink color as needed
Cook the Mochi Wrappers
Heat a non-stick pan over low heat.
Pour a small scoop of batter onto the pan, shaping it into an oblong oval to form the mochi shell.
Cook until the surface looks dry, then carefully flip using a spatula to cook the other side briefly.
Transfer to a plate and allow the cooked mochi to cool slightly before assembling.
Assemble the Sakura Mochi
Take a portion of the red bean paste mixture and wrap it inside a mochi shell, gently folding the sides over the filling.Garnish and Serve
Place a whole sakura flower or pickled sakura flower on top for decoration.
What is the history behind the Sakura Mochi?
Sakura mochi, which translates to "cherry blossom rice cake" in English, is believed to have originated during the Edo period (1603-1868) in Japan. This period saw the rise of the merchant class and the flourishing of urban culture, including culinary arts.
The cherry blossom, or sakura, holds profound cultural significance in Japan, symbolizing the ephemeral beauty of life and the transient nature of existence. The blossoming of cherry trees in spring is celebrated nationwide during the annual hanami (flower-viewing) festivals, where people gather to admire the beauty of the cherry blossoms.
Inspired by the beauty of cherry blossoms, Sakura mochi emerged as a seasonal delicacy enjoyed during springtime festivities, particularly during Hinamatsuri (Girls' Day) and Hanami celebrations. Its pink hue and floral aroma evoke the enchanting spirit of spring, making it a cherished treat during these special occasions.
Beyond its delicious taste, Sakura mochi carries symbolic significance in Japanese culture. The pink color represents the delicate beauty of cherry blossoms, while the red bean paste filling symbolizes fertility and prosperity. The use of cherry blossom leaves underscores the connection to nature and the changing seasons.
