Simple! How to Make Kanto-Style Sakura Mochi
Simple! How to Make Kanto-Style Sakura Mochi

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, simple! how to make kanto-style sakura mochi. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Simple! How to Make Kanto-Style Sakura Mochi is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Simple! How to Make Kanto-Style Sakura Mochi is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have simple! how to make kanto-style sakura mochi using 8 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Simple! How to Make Kanto-Style Sakura Mochi:
  1. Make ready 20 grams Mochiko
  2. Get 10 grams Granulated sugar
  3. Get 1 pinch Salt
  4. Make ready 1 dash Red food coloring
  5. Get 140 ml Water
  6. Make ready 80 grams Cake flour
  7. Make ready 200 grams Koshi-an (smooth sweetened red bean paste)
  8. Prepare 10 leaves Sakura leaves preserved in salt
Instructions to make Simple! How to Make Kanto-Style Sakura Mochi:
  1. Divide the koshi-an red bean paste into 10 equal portions, and roll up into cylinders.
  2. Give the pickled salted sakura leaves a quick rinse in water to remove the salt.
  3. 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.
  4. 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.
  5. Reduce heat to low, flip it over once the surface has dried, and dry the surface again.
  6. 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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