Recipe: Delicious Easy Sakura-mochi using a Rice Cooker

Easy Sakura-mochi using a Rice Cooker. Place Mochi rice in a rice cooker and cook like normal rice. Apportion the same amount of rice and water as normal. Note that Mochi is very sticky, when dividing into smaller pieces be sure to keep some potato starch or corn starch handy in a plate and use this to coat your hands before handling.

Sakura means cherry blossoms in Japanese and both flowers and leaves are used in Japanese cooking, especially with making sweets. 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. Two shortcuts can be used for making sakura mochi to minimize preparation time. You can cook Easy Sakura-mochi using a Rice Cooker using 6 ingredients and 11 steps. Here is how you cook it.

Ingredients of Easy Sakura-mochi using a Rice Cooker

1. You need 700 grams of Mochi rice.
2. It's 3 tbsp of Sugar.
3. You need 1 of enough to coat the tip of a toothpick Red food colouring.
4. Prepare 360 ml of Water.
5. You need 20 of Salted and preserved cherry leaves.
6. Prepare 300 grams of Sweetened adzuki bean paste.

First, the koshian filling can be purchased pre-made at most Japanese or. • Mochi is Japanese sticky rice cake used both in savory and sweet dishes. 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 have Mochiko in your pantry longer and it is much simpler to use to make.

Easy Sakura-mochi using a Rice Cooker step by step

1. Rinse and clean the mochi rice well. Put it in a rice cooker. Fill the cooker with water up to the two-cup mark. Stir in a very tiny bit of red food colouring and 3 tablespoons of sugar. Let sit for about 30 minutes then cook the rice..
2. Cook the rice on regular setting. Divide the anko into 20 portions and shape each into balls. Rinse the cherry leaves quickly and drain..
3. After cooking the rice stir and roughly mash. Flatten the rice surface in the cooker and divide it into the desired number of sakura-mochi..
4. Moisten your hands and wrap the portioned bean paste with the portioned rice. Wrap the rice with cherry leaves..
5. Preparing the anko the previous day will make it easier to handle..
6. [How to make anko] For moderately sweetened koshi-an: Ingredients: 250 g adzuki beans and 200 g sugar (the basic ratio is 1:1).
7. Put 250 g of adzuki beans into a pressure cooker with twice the amount of water. Bring to a boil and drain over a colander to remove the bitterness..
8. Return the beans to the pressure cooker with three-times the amount water and cook over high heat until the pressure gauge is raised. Reduce the heat to low and cook for 15 minutes. Turn off the heat and let sit until the pressure is released..
9. Blitz the content of the pressure cooker in a food processor until smooth..
10. Transfer the contents to a sauce pan and cook over a low heat to evaporate off the excess moisture. Turn off the heat when the texture is to your liking. It will stiffen once it cools..
11. Tip for Step 1 Add the food colouring before adding the sugar. That way, if the colour is too strong, you can still add more mochi rice..

Sakura Mochi is a Japanese spring dessert wrapped with a salt-pickled sakura leaf. This Kansai-style sakuramochi has an excellent aroma and the slight Cooking with Dog follows a standard procedure of using log files. These files log visitors when they visit websites. Fill the mochi with whatever filling you like. Close it by pulling sides together.

Share this post