Sakura Mochi
(recipe adapted & modify slightly from Ochikeron)
Ingredients:
140g domyoji powder (染色道明寺粉)
1 Tbsp sugar
200ml water
200 Koshian (sweet red bean paste)
10 salt pickled Sakura leaves
Method:
1. Soak salt pickled Sakura leaves in water for 30mins. Then dry the leaves with paper towel.
2. Divide Koshian into 10 portions (23g each).
3. In a microwavable bowl, add in sugar, domyoji powder & water. Mix well.
4. Cover the bowl with cling wrap & microwave for 5mins. When it's done, leave it in the microwave for 10mins to set.
5. Mix well. Divide into 10 portions.
6. Moisten hands with water & flatten out the rice cake. Wrap the Anko & form the rice into a cylinder.
7. Wrap with Sakura leaves to finish.
Storage: Cling wrap each sakura mochi individually & put in a air tight container.
