Recipe of Favorite Simple! How to Make Kanto-Style Sakura Mochi

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, simple! how to make kanto-style sakura mochi. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

How to Make Kanto-Style Sakura Mochi. I made this recipe while recalling the "an maki" that I saw in a store when I went to a flower blossom viewing. You can use shiratama rice flour in place of the glutinous rice flour, but make sure to dissolve it completely so that it. Sift the ● ingredients into a bowl, add water, and whisk together.

Simple! How to Make Kanto-Style Sakura Mochi is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Simple! How to Make Kanto-Style Sakura Mochi is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook simple! how to make kanto-style sakura mochi using 8 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Simple! How to Make Kanto-Style Sakura Mochi:

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

In Kanto (Tokyo) sakura mochi is usually made with a pink 'crepe' filled with anko and wrapped with a sakura leaf. In Kansai (Osaka, Kyoto, Kobe) usually steamed mochi rice is shaped into a ball filled with anko and wrapped with a leaf. Drain the rice, and add water and food coloring. Place an anko ball in the center and roll the sweet rice over it to cover anko.

Instructions to make Simple! How to Make Kanto-Style Sakura Mochi:

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.

Drain the rice, and add water and food coloring. Place an anko ball in the center and roll the sweet rice over it to cover anko. Tighten the plastic wrap and twist to make a nice oval shape. Lastly wrap with a sakura leaf. Leave it at room temperature for an hour or so till the mochi absorbs the flavors from the sakura leaf.

So that is going to wrap this up with this special food simple! how to make kanto-style sakura mochi recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!