Recipe: Appetizing Easy Domyoji Sakura Mochi in the Microwave

Easy Domyoji Sakura Mochi in the Microwave. Domyoji Mochi is a type of Sakura Mochi that has its roots in the Kansai region around Osaka. This Kansai-style one is made from the rice powder From this, this type is called Chomeiji Mochi. Chomeiji Sakura Mochi is commonly eaten in the Kanto region around Tokyo.

The style of Sakura Mochi in Japan actually differs by region. Generally, the east of Japan or the Kanto region (Tokyo area) uses shiratamako (sweet. All in all easy and delicious! You can cook Easy Domyoji Sakura Mochi in the Microwave using 6 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Easy Domyoji Sakura Mochi in the Microwave

1. It's 150 grams of Domyojiko.
2. Prepare 1 tbsp of Castor sugar.
3. You need 300 ml of Boiling water.
4. Prepare 1 dash of Red food colouring.
5. It's 500 grams of Anko.
6. You need 12 of Salt preserved sakura leaves.

Fresh is definitely better than buying store bought or making mochi (pounding) the traditional way. it was pretty good but i found that halving the sugar in the mochi itself and not putting any in the starch was better. i. Making mochi using a microwave is not only easy, but very fast to make. This recipe allows improvising on substitutions if you don't have the correct ingredients. I love Sakura mochi even though I'm not Japanese I'm still asian.

Easy Domyoji Sakura Mochi in the Microwave instructions

1. Add the white sugar and boiling water to a bowl and dissolve the sugar. Add the red food colouring by dripping it off the end of a skewer. When you have a faint pink colour, stop and mix in the domyojiko..
2. Cover the bowl in cling film and microwave for 3 minutes. Take the bowl out, give it a stir and put back in for a further 3 minutes. Take it out again and leave the wrap on to allow the mixture to steam for 10 minutes..
3. During this time, separate the anko into 12 equal portions and roll into balls. According to the instructions on the packet of sakura leaves, either rinse with water or leave them to soak..
4. Separate the mixture from Step 2 into 12 equal portions. Place 1 portion on top of a sheet of cling film and using wet hands, stretch it out thinly. Place a ball of anko on top..
5. Use the cling film to wrap the domyoji-ko mixture around the red bean paste and form into a ball. Then peel off the cling film and use wet hands to press it into an oval shape..
6. Remove the stem from the cherry leaf and wrap around the mochi so that the vein side is showing on top..

I know in the description you say the leaves are edible. It seems like mocha mania is in full force! Traditionally, it takes quite a bit of effort to make homemade mochi. Find this Pin and more on Just One Chewy sakura mochi with sweet anko filling is simply delectable! Mix in the aroma of cherry Sakuramochi, meaning "cherry blossom mochi," is a variety of wagashi (Japanese confectionery).

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