Cherry Blossom Rice Cake Recipe
Introduction
Cherry Blossom Rice Cake, or Sakura Mochi, is a delicate Japanese sweet that beautifully combines sweet azuki bean paste and subtly pink rice wrapped in pickled cherry leaves. This seasonal treat evokes the charm of spring with its floral aroma and elegant presentation.
Ingredients
- 150 g sweet azuki bean paste
- 100 g Domyojiko (glutinous rice flour) or 1 cup glutinous rice
- 160 ml water (for cooking domyojiko)
- 20 g sugar (for domyojiko mixture)
- Tiny amount red food colouring
- 6 pickled cherry blossom leaves
- 6 salted sakura flower buds
- ½ tsp gelatine leaf (about 1.2 x 1.2 inch / 3 cm x 3 cm)
- ¼ cup water (for sugar syrup)
- ⅛ cup sugar (for sugar syrup)
- ½ cup water (for soaking glutinous rice, if using)
- ¼ cup sugar (for soaking glutinous rice, if using)
Instructions
- Prepare the cherry blossoms and leaves: Soak the pickled cherry leaves and salted sakura flower buds in water for about 20 minutes to remove excess salt. Drain, trim off stems, and lay them flat on a paper towel. Cover with another paper towel to prevent drying.
- Make the sugar syrup: In a small saucepan, combine the gelatine leaf (soaked and softened), ¼ cup water, and ⅛ cup sugar. Heat gently until the gelatine dissolves completely, then remove from heat and set aside.
- Dye the water: Put 1 tablespoon water in a small bowl and mix in a tiny amount of red food colouring. The color should be very light as it will deepen during cooking.
- Cook the domyojiko: Pour the remaining 160 ml water and the coloured water into a pot. Add 20 g sugar and dissolve. Stir in the domyojiko (or prepared glutinous rice – see variation below). Cook over low-medium heat for 7–8 minutes, stirring constantly with a wooden spatula to avoid burning. When thickened, turn off heat and cover with a lid to steam.
- Shape the mochi: Divide the cooked domyojiko mixture into 6 equal portions. Lightly brush a sheet of plastic wrap with the sugar syrup. Place one portion on the wrap, cover with plastic, and flatten into a round shape using your fingertips.
- Assemble: Place a ball of sweet azuki bean paste (about 25 g) in the center of the flattened domyojiko, then carefully wrap the pink mochi around it. Remove the plastic wrap.
- Wrap with cherry leaf and flower bud: Wrap each mochi with a pickled cherry leaf, placing the leaf vein side outward for a pretty finish. Top each with a salted sakura flower bud.
- Repeat: Repeat shaping and wrapping with the remaining portions.
Variation: Using Glutinous Rice Instead of Domyojiko
- Wash and soak 1 cup glutinous rice in 2 cups water overnight. Drain well the next day.
- Pulse the soaked rice a few times in a food processor to break down the grains.
- Steam the rice over medium heat for 30 minutes until tender.
- Bring ½ cup water and ¼ cup sugar to a boil in a saucepan to dissolve the sugar. Add a tiny amount of red food colouring for a subtle pink hue, then remove from heat.
- Transfer the steamed rice to a large bowl and pour the coloured sugar water over it. Stir gently with a wooden spatula to let the rice absorb the colour.
- Divide the rice into 6 portions and proceed with shaping and assembling as above.
Tips & Variations
- Use only a tiny amount of red food colouring to achieve a delicate pink color that mimics cherry blossoms.
- For a traditional texture, domyojiko (glutinous rice flour) is preferred, but steamed glutinous rice makes a delightful chewy alternative.
- Wrap the mochi with the cherry leaf vein side out for a more attractive presentation.
- If gelatine is unavailable, agar-agar powder can be used as a vegetarian substitute for the sugar syrup.
Storage
Sakura Mochi is best enjoyed fresh on the day it is made. Store any leftovers wrapped tightly in plastic wrap in the refrigerator for up to 1 day. To serve, bring to room temperature to soften the mochi. Avoid freezing as this may affect texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen cherry blossom leaves and flowers?
If you cannot find fresh pickled sakura leaves and flowers, frozen versions can be used. Thaw and soak them in water to remove excess salt before using.
What if I don’t have domyojiko?
You can use glutinous rice as a substitute by following the steaming and colouring steps described in the variation section for a traditional texture and flavor.
Print
Cherry Blossom Rice Cake Recipe
- Total Time: 1 hour (including soaking and preparation)
- Yield: 6 rice cakes 1x
- Diet: Vegetarian
Description
Cherry Blossom Rice Cake, or Sakura Mochi, is a traditional Japanese sweet featuring sweet azuki bean paste wrapped in a soft, subtly pink rice cake made from domyojiko or glutinous rice. The rice cakes are delicately wrapped in pickled cherry blossom leaves and topped with salted sakura flower buds, creating an elegant and fragrant treat perfect for spring celebrations.
Ingredients
Scale
Sweet Azuki Bean Paste (Anko)
- 150 g sweet azuki bean paste
Rice Cake Dough
- 100 g domyojiko (rice flour) or alternatively 1 cup glutinous rice
- 160 ml water (for domyojiko version)
- ½ cup water (for glutinous rice version)
- 20 g sugar
- tiny amount red food colouring
Sugar Syrup
- ½ tsp gelatine leaf (1.2 x 1.2 inch / 3cm x 3cm)
- ¼ cup water
- ⅛ cup sugar
Garnishes
- 6 pickled cherry blossom leaves
- 6 salted sakura flower buds
Instructions
- Preparation: Soak the pickled cherry blossom leaves and salted sakura flower buds in water for about 20 minutes to desalinate. Remove the stems, spread them on a paper towel, and cover with paper to prevent drying.
- Make Sugar Syrup: In a saucepan, combine the gelatine leaf, ¼ cup water, and ⅛ cup sugar. Heat gently to a simmer until the gelatine dissolves completely, then turn off heat and set aside.
- Prepare Colored Water: Put 1 tablespoon of water in a small bowl and dissolve a tiny amount of red food coloring. The color intensifies when cooked, so use very little for a subtle cherry blossom pink.
- Domyojiko Rice Cake Dough: In a pot, combine the remaining water and the colored water. Add 20 g sugar and dissolve. Stir in 100 g domyojiko rice flour. Cook over low-medium heat for 7-8 minutes, stirring constantly with a wooden spatula to prevent burning, until thickened. Turn off heat and cover with a lid to steam.
- Shape Rice Cakes: Divide the cooked domyojiko into six equal portions. Brush plastic wrap with the prepared sugar syrup, place one portion on it, fold over the plastic wrap, and flatten into a round shape using fingertips.
- Fill and Wrap: Place a small ball of sweet azuki bean paste (approx. 25 g each) onto the flattened rice cake dough and wrap it around to enclose the filling. Remove plastic wrap, then carefully wrap the mochi with a soaked cherry blossom leaf with the vein side out for a pretty appearance. Top with a salted sakura flower bud.
- Repeat: Repeat shaping and wrapping steps for the remaining portions.
- Alternative Glutinous Rice Method: Wash and soak 1 cup glutinous rice in 2 cups water overnight. After soaking, drain and pulse the rice a few times in a food processor to break up grains slightly.
- Steam Rice: Steam the pulsed rice over medium heat for 30 minutes.
- Color Sugar Water: In a saucepan, bring ½ cup water and ¼ cup sugar to a boil to dissolve the sugar. Add a tiny amount of red food coloring, then transfer the sugar water to a large bowl.
- Mix and Shape: Add the steamed rice to the pink sugar water and stir gently with a wooden spatula to absorb the color. Divide into six equal portions and continue wrapping with azuki bean paste and cherry blossom leaves as above.
Notes
- Soaking salted cherry blossoms removes excess saltiness for balanced flavor.
- Use only a tiny amount of red food coloring to achieve a delicate pink, mimicking cherry blossom petals.
- Domyojiko (rice flour) is traditional but can be substituted with steamed glutinous rice for texture variation.
- Brush plastic wrap with sugar syrup to prevent sticking while shaping the mochi.
- Wrap leaves so the vein shows on the outside for an aesthetically pleasing presentation.
- Steaming times and soaking times are essential to achieve the right texture of rice cake dough.
- Prep Time: 25 minutes (including soaking cherry blossoms and leaves)
- Cook Time: 15 minutes (domyojiko cooking) or 30 minutes (steaming glutinous rice)
- Category: Dessert
- Method: Stovetop
- Cuisine: Japanese
Keywords: Sakura Mochi, Cherry Blossom Rice Cake, Japanese dessert, Azuki bean paste, Domyojiko, Glutinous rice, Spring sweets
