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SAKURA MOCHI
1. Rinse sweet rice and soak for at least one hour.2. Wet your hands and roll red bean paste into 6 small balls.3. Drain the rice and transfer into a large bowl.4. Add the ¾ cup water and 1 drop of food coloring and mix well.5. Cover with plastic wrap and microwave for 3 minutes. Stir well, then
return to microwave for another 3 minutes6. Remove plastic wrap and stir well. Cover with a kitchen towel and let
sit for 5 minutes.7. Add sugar and mix well.8. Pound rice with pestle until sticky but still retaining some rice kernel
shape. Using a spatula, divide rice into 6 equal portions.9. On a flat surface, place a small piece of plastic wrap and lightly dampen
with water. Place one portion of rice on the plastic and spread into a rectangle.
10. Place one red bean paste ball into the middle of the rectangle and roll rice over to cover it.
11. Tighten the plastic wrap and twist the ends to make an oval shape.12. If you are using pickled sakura leaves, gently place the leaf on a flat
surface. Unwrap the mochi and place on one end of the leaf, folding the other end over on top.
Adapted from justonecookbook.com/sakura-mochiwith assistance from Matsukawaya
INGREDIENTS � ¾ cup sweet rice � ¾ cup water � 1 drop of red or pink food coloring � 1 TBSP granulated sugar � 3 TBSP red bean paste
INSTRUCTIONS
