Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, kanto-style sakura mochi with strawberries. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Kanto-Style Sakura Mochi with Strawberries is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Kanto-Style Sakura Mochi with Strawberries is something that I’ve loved my whole life. They are nice and they look fantastic.
Great recipe for Kanto-Style Sakura Mochi with Strawberries. I wanted some treats to celebrate the Doll Festival holiday! I couldn't decide between sakuramochi or strawberry daifuku, so borrowing from the best of both, I came up with this!
To get started with this recipe, we must prepare a few ingredients. You can have kanto-style sakura mochi with strawberries using 10 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Kanto-Style Sakura Mochi with Strawberries:
- Get 50 grams Cake flour
- Take 20 grams Shiratamako
- Take 100 grams Koshi-an (store-bought)
- Take 4 to 8 Strawberries
- Make ready 4 to 8 Sakura leaves preserved in salt
- Get 2 tbsp Sugar
- Take 1 pinch Salt
- Prepare 100 ml Water
- Take 1 dash Red food colouring
- Make ready 1 Vegetable oil
I'm from Kanagawa prefecture and I grew up with this Kanto-style sakura mochi. But in Hokkaido, where I am now, they normally sell Domyoji mochi and I can't buy the kanto-style sakura mochi. I want to eat the kanto-style sakura mochi, so I make them myself every year around this time. Easy Sakura Mochi with chewy and sticky rice cake on the outside, and sweet red bean paste filling on the inside!
Instructions to make Kanto-Style Sakura Mochi with Strawberries:
- Soak the salted sakura leaves in water to desalt for about 30 minutes. Change the water occasionally.
- Add just a bit of the water into the shiratamako, and knead well until lumps are completely gone.
- Add the sugar, salt, and food coloring to the bowl. Add half of the remaining water, and continue to mix.
- Sift in the flour, adding it in several portions. Alternate with small additions of the remaining water, while mixing until smooth.
- Let the mixture sit for 30 minutes.
- In the meantime, remove the hulls from the strawberries, rinse them, and gently wipe off the excess water. If the strawberries are big, cut in half.
- Remove the cherry leaves from the water, and gently wipe off the moisture. If the leaves are big, cut them in half, and remove the tough veins.
- Divide the anko paste into 8 equal portions and wrap each portion around a strawberry.
- Lightly grease a frying pan with oil, heat on low, then ladle in the batter. Using the back of the ladle, flatten the batter into a 1-mm thick, 10 x 6 cm round crepe.
- When the mochi batter has hardened, turn it over to cook the other side. The surface should be cooked just to the point where the batter is dry (do not brown).
- Cool the batter, then wrap the balls of anko from Step 8.
- Then wrap each cake with a sakura leaf.
It's rolled into beautiful pink mochi balls and covered with an edible pickled cherry blossom leaf. This Japanese dessert recipe is quick to make at home and perfect for celebrating the spring season or other special occasions. 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 pink color gives the dessert an elegant style. [r Itadakimasu! - 桜餅の関東風 Kanto Style Sakuramochi. I love 桜餅 sakuramochi and eat them whenever I could find them or find time to make them.
So that’s going to wrap this up for this special food kanto-style sakura mochi with strawberries recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
