Sakura Mochi Recipe

I absolutely adore this sakura mochi recipe because it combines the delicate floral notes of cherry leaves with the sweet, nostalgic taste of anko, taking me on a sensory trip to Japan. The process of shaping these beautiful little rice balls and wrapping them in cherry leaves is not only therapeutic but also makes me feel like a culinary artist!

I enjoy making confections, and one of my favorite sweets is Sakura Mochi. The base is glutinous rice dyed pink to represent the color of cherry blossoms.

The rice is wrapped in salted cherry tree leaves, which impart their own distinctive flavor. The filling consists of anko, sweet bean paste made from azuki beans.

The combination of flavors and textures—between the chewy rice, the flavored rice, and the sweet bean paste—makes this a delicious treat.

Ingredients

Sweet rice (glutinous rice): High in carbohydrates, gives a chewy texture.

Sakura, or cherry, leaves that have been salted: infuse a distinct floral scent, traditionally considered to be unmatched.

Anko (sweet red bean paste): A source of sweetness and fiber, rich in protein.

Crimson food dye: Contributes striking pigmentation, boosts aesthetic attraction.

Sugar (optional): Sweetens, and balances flavors.

Ingredient Quantities

• 1 cup glutinous rice (sweet rice)
• 1 1/4 cups water
• 2-3 drops red food coloring
• 7-8 salted cherry leaves (sakura leaves)
• 1/2 cup anko (sweet red bean paste)
• 1 tablespoon sugar (optional, for extra sweetness in the rice)
• 1 pinch salt (optional, for rice seasoning)

Instructions

1. Wash the glutinous rice very thoroughly in cold water until it is clear, then soak it in 1 1/4 cups of water for a minimum of 30 minutes, so it can absorb all the moisture it needs.

2. Soak, if desired, a pinch of salt and one tablespoon of sugar to the rice; stir in 2-3 drops of red food coloring until the rice turns a soft pink.

3. Move the rice and water combo to a rice cooker or a pot that seals tight around the lid, then set it to work cooking the rice until it is done and sticky, as per the directions for your particular rice cooker, or by bringing the pot to a vigorous boil for a few minutes, then reducing the heat to low and letting it simmer until the water is fully absorbed.

4. As the rice cooks, wash the salted cherry leaves in cold water to remove excess salt and soak them in water for about 10 minutes. Drain the leaves, and use a towel to dry them.

5. After cooking the rice, allow it to cool for a bit until it is merely warm to the touch; this will make it easier to manage.

6. Sweet red bean paste (anko) can be divided into 6-8 equal portions. Each portion should be rolled into an oval ball shape to make wrapping the filling easier during assembly.

7. To keep the rice from sticking, wet your hands. Take the warm, pink rice and divide it into 6 to 8 equal portions. Working with one portion at a time, shape the rice into a disk.

8. In the center of each rice disk, place a ball of anko; then, wrap the rice around the anko, fully enclosing it and shaping it into a ball.

9. Take each rice and anko ball and cover it with a prepared cherry leaf. That adds a subtle fragrance and flavor to the mochi.

10. Present the sakura mochi at room temperature, and savor the delicate scent of cherry, the sweet, tender texture.

Equipment Needed

1. Measuring cup
2. Large bowl
3. Sieve or strainer
4. Rice cooker or pot with a tight-fitting lid
5. Stirring spoon
6. Small bowl
7. Towel
8. Knife (for dividing anko)
9. Clean hands (used for shaping rice and anko)
10. Serving plate

FAQ

• What is Sakura Mochi?A traditional Japanese sweet, Sakura Mochi is a pink-tinged glutinous rice treat filled with sweet red bean paste and wrapped in a salted cherry blossom leaf.
• Can I use regular rice instead of glutinous rice?Absolutely, glutinous rice is fundamental to Sakura Mochi because it affords the sticky texture this recipe requires.
• Where can I find salted cherry leaves?You can often find salted cherry leaves in Japanese grocery stores or order them online. Traditionally, they are used to wrap Sakura Mochi.
• Is the red food coloring necessary?It is optional to use the food coloring, but use it one must if one is to bestow upon the Sakura Mochi its characteristic pink hue, which, as hearkens the call to Japanese sensibilities, is so evocative of cherry blossoms.
• Can Sakura Mochi be made without anko?Sakura Mochi has a traditional filling of Anko. Omitted or substituted, Anko will change the real taste of this sweet.
• How long does it take to prepare Sakura Mochi?Sakura Mochi is usually prepared in an hour, give or take, with the labor divided mostly into two parts: cooking the rice and assembling the mochi.

Substitutions and Variations

You can use mochiko (sweet rice flour) instead of glutinous rice to create a different textured mochi.
Beet juice or pomegranate juice can serve as a natural alternative to red food coloring.
You can use pre-soaked edible grape leaves if you don’t have salted cherry leaves, but the flavor will be different.
Swap out anko for chocolate ganache or mashed sweet potatoes and fill the same dough to make an entirely different kind of pastry.

Pro Tips

1. Rinsing Thoroughly Make sure to rinse the glutinous rice several times until the water runs clear. This helps remove excess starch, which can make the rice too sticky and affect the texture.

2. Even Coloring When adding the red food coloring, mix it in thoroughly to ensure an even pink hue. You can adjust the intensity by adding more or fewer drops based on your preference.

3. Preventing Stickiness While handling the cooked rice, keep your hands damp to prevent the rice from sticking. Use a small bowl of water nearby to wet your hands as needed.

4. Leaf Preparation Ensure the sakura leaves are well rinsed to remove excess salt, as this can overly season the mochi. Let them soak, then pat them dry thoroughly before use.

5. Anko Placement When placing the anko on the rice disk, flatten the disk slightly to ensure you have enough rice to encase the anko completely, preventing it from oozing out during shaping.