Easiest Way to Cook Delicious Easy! Microwavable Sakura Mochi (With Glutinous Mochi Rice)

Easy! Microwavable Sakura Mochi (With Glutinous Mochi Rice). Sakura Mochi (桜餅) is a type of wagashi (Japanese confectionery) made of sweet pink mochi (sweet rice or sometimes called glutinous rice). It's usually filled with sweet red bean paste and wrapped in a salty pickled cherry leaf. Sakura mochi is a Japanese dessert that is pink like the sakura and is made of sweet glutinous rice and filled with a sweet red bean paste.

Hawaiian butter mochi is an easy dessert made with coconut and butter in a rice flour base. This butter mochi recipe makes a great gluten free dessert for any tropical Butter mochi is a classic Hawaiian treat made with coconut milk and mochiko (glutinous rice flour). All you have to do is mix and bake! You can have Easy! Microwavable Sakura Mochi (With Glutinous Mochi Rice) using 6 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Easy! Microwavable Sakura Mochi (With Glutinous Mochi Rice)

1. Prepare 360 ml of Mochi rice.
2. Prepare 300 ml of Water.
3. It's 1 dash of Red food coloring.
4. It's 4 tbsp of Sugar.
5. You need 300 grams of Red bean paste.
6. It's 16 of leaves Cherry blossom (sakura) leaves.

A microwavable form of the Japanese dessert made with sweet rice flour. More varied and interesting flavors are available as well. This recipe is pretty darned good and very easy. For traditional mochi to serve with azuki beans I would decrease the sugar even by half.

Easy! Microwavable Sakura Mochi (With Glutinous Mochi Rice) instructions

1. Wash the mochi rice, soak in plenty of water for about 2 hours, drain and mash the rice roughly with your fingers..
2. Soak the sakura leaves (not listed) for 10 minutes to remove the salt..
3. Put the rice and necessary water into a heatproof container. Mix the food colouring with a bit of water and add to the container..
4. Cover with something like plastic wrap, cook for 10 minutes in the microwave (500w), then mix with a rice spatula. Cover again to cook for 5 more minutes, then leave it to steam for 5 minutes..
5. Divide the red bean paste into 16 portions and roll each of them into balls..
6. Add the sugar into Step 4's rice and mix well. Then divide into 16 portions..
7. Spread the rice on the plastic wrap, place the red bean paste in the centre, wrap the an bean paste completely up inside, and shape into a ball..
8. Wrap a sakura leaf around the mochi. (The saltiness gives it a distinct taste.).

Mochi is usually made from sweet rice (also called Mochi rice) cooked and pounded until it becomes a paste that is very sticky and smooth, then formed into We used Mochiko which is basically powdered sweet rice. It becomes Mochi by adding water and steaming. Because it is a powder, it is easier to. "Making mochi at home is a completely manageable, albeit sticky, activity." In Japan and Korea, the rounds of glutinous rice, known as mochi and tteok, respectively, are indulgently gooey affairs. The cakes, which can either be sweet or savory, are steamed, pounded, or pan-fried. First, you need Mochi rice (aka sweet rice / glutinous rice) to make Mochi.

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