Japanese Home Cooking Class in Tokyo. YUCa's Food & Lifestyle Media from Japan

Trip adviser facebook Google map instagran youtube

Virtual Class Schedule

In-person Class Schedule

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jun 24(Mon) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jun 25(Tue) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jun 27(Thu) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jun 28(Fri) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jul 1(Mon) 10:00-12:30

    Ramen & Gyoza

  • Yuka's Japanese Cooking
    2-34-8, Nishiogu116-0011
    Jul 2(Tue) 10:00-12:30

    Ramen & Gyoza

See all

Sakura Mochi

Categorised in: , | Link of this article

Sakura Mochi (桜餅) is a Japanese confectionery associated with cherry blossoms and is made by wrapping rice cake sweets in cherry leaves. This wagashi is made with a special flour called domyoji flour and steamed to give it a unique texture.

There are two types of what are called “sakura mochi,” one invented in the Kanto region and spread mainly in eastern Japan, and the other invented in the Kansai region and spread throughout Japan.

Although it is a confectionary eaten year-round, today it has become one of the essential sweets for the Dolls’ Festival, partly because it is colored pink to resemble cherry blossoms with food red, as the name implies.

Ingredients (10 servings):

100g Domyoji *Glutinous rice powder
200ml Water
10g Sugar
1/5 tsp Red food coloring
200g Red bean paste
10 sheets Salted sakura leaves

Directions:

1. Put Domyoji powder, Sugar, Red food coloring in a bowl and mix well. Add water and soak them for about an hour.

2. Soak the sakura leaves for 30 minutes. Then, wipe the surface with kitchen paper.

3. Make 10 balls of red bean paste and move to the fridge.

4. Pour water (about 1/4 high of the deep pot) in the pot and bring to a boil.

5. Put the wet cloth in the steamer and put Domyoji powder mixture separately in 10 places.

6. Set the steamer on the pot and steam Domyoji powder mixture for 15 minutes.

7. After hand watering, stretch the mochi into an oval shape with the palms of your hands. Put the anko balls on the mochi and wrap.

8. Place the mochi on a cherry leaf and wrap it.

Related video :

Related products :

SAKURA Green tea
SALT PICKLED SAKURA

Note : 

This recipe was first submitted in April 2, 2016 and resubmitted in March 21st, 2023 to reflect recipe revisions and additional photos.

Display mode

Virtual Class Schedule

    See all

    In-person Class Schedule

    See all

    Recipe App

    Photo

    Download

    Instagram

    See more photos