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Sakura Mochi (Kansai Style, Domyoji Flour)
Makes 8 · About 50 min
Domyoji flour steamed in the microwave, wrapped around smooth red bean paste, and rolled in a salted cherry leaf. Kansai style, with a bumpy, chewy texture.
① Soak the cherry leaves to remove salt→② Roll the bean paste into balls→③ Let the domyoji flour soak up water→④ Microwave and let steam→⑤ Wrap and roll in leaves
What to buy
Baking & Japanese sweets supplies
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How to make it
1
Soak the cherry leaves to remove salt
- Fill a bowl with water and soak the cherry leaves for 10 min
- Pat each leaf dry between paper towels
How to tell it's doneWhen you nibble the edge of a leaf, it tastes only slightly salty.
2
Roll the bean paste into balls
- Divide the koshian into 8 equal portions (25 g each)
- Roll into balls with your hands and put them on the cutting board
How to tell it's doneAll 8 are about the same size.
3
Let the domyoji flour soak up water
- Put 150 ml water in a microwave-safe bowl
- Put just a tiny bit of food coloring on the tip of a bamboo skewer and dissolve it in the water to make it light pink
- Add 100 g domyoji flour and 2 tbsp sugar, mix, and let sit 15 min
How to tell it's doneThe flour has soaked up almost all the water, and the grains have swelled.
Be carefulToo much food coloring makes it dark red. A little on the tip of a bamboo skewer is enough.
4
Microwave and let steam
- Cover the bowl loosely with plastic wrap and heat at 600 W for 3 min
- Take it out and mix from the bottom with a wet spatula
- Cover with plastic wrap again and heat 1 min
- Leave the plastic wrap on and let it steam for 10 min
How to tell it's doneWhen you squash one grain with your finger, it's soft with no hard center.
Be carefulThe bowl and the steam under the plastic wrap are hot. Peel the wrap from the side farthest from your face.
5
Wrap and roll in leaves
- Divide the steamed dough into 8 equal portions (about 30 g each)
- Wet your hands with water and flatten the dough in your palm
- Put a ball of bean paste from step 2 on it, wrap it up, and shape it into a slightly long oval (a bale shape)
- Wrap it in a cherry leaf with the veiny side facing in
ReadyThe leaf wraps once around the dough. Eat it the same day (you can eat the cherry leaf or take it off). Sakura mochi can easily get stuck in your throat, so cut it into small pieces for small children or older people, and chew well.
If it didn't work out
The grains are hard in the centerIt didn't soak long enough in step 3, or wasn't heated enough. Cover with plastic wrap and heat 30 sec more at a time.
It sticks to my hands and I can't wrap itWet your hands with water often.
The leaves are saltyThey didn't soak long enough in step 1. Soak in water 5 min more.
The dough got hardIt gets hard when it cools. Don't put it in the fridge; eat it the day you make it.
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