Sakura Mochi (Cherry Blossom Sweet Rice Cakes)
This recipe guides you through making Sakura Mochi, a traditional Japanese sweet. It involves preparing a smooth, sweet azuki bean paste (Koshian) and encasing it in a soft, slightly pink sweet rice cake (Mochi). The delicate treat is traditionally finished with a fragrant pickled cherry blossom leaf, offering a delightful balance of sweet and savory notes for a truly authentic experience.
Equipment
- 1 Large heavy-bottomed pot For cooking beans and rice
- 1 Fine-mesh Sieve For draining beans and rice
- 1 Potato Masher For mashing azuki beans and sweet rice
- 2 Mixing Bowls For soaking and mixing ingredients
- 1 Plastic Wrap or Non-stick Mat Essential for shaping the sticky mochi
Ingredients
Main
- For the Koshian Filling:
- 2 cups azuki beans or red beans
- 1 1/3 cups sugar
- 1 teaspoon salt
- For the Sweet Mochi Rice Cake:
- 3 cups sweet rice or glutinous rice
- 2/3 cups sugar
- 4 1/2 cups water divided
- 2 drops red food coloring
- 16 to 18 pickled young sakura leaves optional
Instructions
- Soak azuki beans overnight or for at least 8 hours; drain and rinse thoroughly.
- Cook the soaked azuki beans in a large pot with enough water to cover by several inches; simmer until very soft, about 1-2 hours, then drain well.
- While the cooked beans are hot, mash them thoroughly with a potato masher, then stir in the sugar and salt until well combined and smooth; set aside to cool and firm up.
- Soak the sweet rice for at least 1 hour; drain thoroughly.
- Cook the drained sweet rice in a pot with 4 cups of water until tender and all water is absorbed; mash thoroughly while hot until smooth and sticky.
- Stir the remaining 1/2 cup water and red food coloring into the mashed rice, kneading vigorously until the mixture is uniformly pink and well combined.
- Divide the cooled koshian into 18 equal portions and shape each into an oval ball.
- Divide the pink mochi mixture into 18 equal portions; flatten each portion into an oval using damp hands or plastic wrap.
- Place one koshian ball in the center of a mochi oval, then carefully fold the mochi around the koshian, sealing it completely and shaping it into an oval.
- If using, gently wrap each finished mochi with a pickled sakura leaf.
Notes
For the koshian (red bean paste), thorough soaking of azuki beans is crucial for even cooking and a velvety texture. Aim for a consistency that is firm enough to hold its shape but still pliable. When preparing the mochi, ensure the sweet rice is fully cooked and then mashed vigorously while hot to achieve the desired chewy yet tender texture. Incorporating sugar at this stage helps it dissolve completely. To prevent sticking, always dampen your hands or use plastic wrap when handling and shaping both the koshian and mochi. The pickled sakura leaf is a critical component for authentic flavor, providing a unique salty and aromatic counterpoint to the sweet components.