Easiest Way to Prepare Homemade Simple! How to Make Kanto-Style Sakura Mochi
Hello everybody, it's me, Dave, welcome to our recipe site. Today, we're going to make a distinctive dish, Recipe of Speedy Simple! How to Make Kanto-Style Sakura Mochi. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Simple! How to Make Kanto-Style Sakura Mochi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Simple! How to Make Kanto-Style Sakura Mochi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Simple! How to Make Kanto-Style Sakura Mochi is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.
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 cook it.
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 doesn't clump up.
Rolling up the an paste before it cools completely will make the wrapping process easier for you. Recipe by Hushsan
Ingredients and spices that need to be Get to make Simple! How to Make Kanto-Style Sakura Mochi:
- 20 grams Mochiko
- 10 grams Granulated sugar
- 1 pinch Salt
- 1 dash Red food coloring
- 140 ml Water
- 80 grams Cake flour
- 200 grams Koshi-an (smooth sweetened red bean paste)
- 10 leaves Sakura leaves preserved in salt
Instructions to make Simple! How to Make Kanto-Style Sakura Mochi
- Divide the koshi-an red bean paste into 10 equal portions, and roll up into cylinders.
- Give the pickled salted sakura leaves a quick rinse in water to remove the salt.
- 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.
- 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.
- Reduce heat to low, flip it over once the surface has dried, and dry the surface again.
- Take the mochi wrapping out, and wrap up the an red bean paste while it is still hot. Wrap in the sakura leaves.
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