Cherry Blossom Mochi

Sakura-mochi is a seasonally traditional flavor and jashi (sweet Japanese taste) consumed throughout Japan during the spring season. Flavored with Sakura flowers (cherry blossoms) filled with salt and wrapped in cherry blossoms.

INGREDIENTS

• 1 tablespoon granulated sugar
• 12 salt-preserved sakura (cherry blossom) leaves
• 20 or so salt-preserved sakura (cherry blossom) flowers with the stems on
• 5 oz (150 g) anko (sweet azuki bean paste)
• 8 oz (240 g) domyoji mochi flour

PROCEDURE

1. Dumogi flour in a generous amount of lukewarm water in a bowl for 10 minutes. Drain and set aside.
2. Soak the sakura flowers stored in salt in water in a bowl for a few minutes. Rinse and rinse carefully to remove excess salt. Dry pat and select 12 most beautiful flower. If necessary, cut off part of the stems so that the remaining stems are approximately the same length. Set aside for decoration. The rest of Sakura sinks and the stems are cut and mixed with Anko. Divide the anko into 12 and make them all in spherical shape. Cover and set aside.
3. Soak the Sakura leaves preserved in water in a bowl for 5 - 10 minutes. Dry and leave the leaves dry. Cover and set aside.
4. Purchase Moshi Prophet according to the basic instructions for steaming. Wet the cotton cloth before evaporation and rub it thoroughly. Spread the cloth on the steam plate and add the domyoji flour. Fully roll the dollogie with a cloth. Cover with cover and steam for 25 minutes on medium heat. Lift off the fire and let it rest for 5 minutes with the lid.
5. Transfer the steamed Domogi flour (now converted to soft dumugi clay) into a bowl and add the sugar. Mix well.
6. Divide the domyoji mochi in 12 and roll each ball from Anko. Each top with Sakura flower is reserved and wrapped with Sakura paper.
7. Enjoy instantly or on the same day. (To eat it, some people eat Sakura paper with domyoji mochi, but I prefer wrapping the paper because it may be very strong.)

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