Kanto-Style Mochimugi Sakura Mochi
The batter with mochimugi flour is soft and chewy.
The white bean paste mixed with mochimugi (pearled) is rich in dietary fiber.
Ingredients
| ≪Ingredients≫ | Makes 10 pieces |
| Mochimugi (glutinous barley) flour | 45ｇ |
| Cake flour | 30ｇ |
| Shiratama (glutinous rice) flour | 20ｇ |
| Sugar | 20ｇ |
| Water | 200cc |
| White bean paste | 160ｇ |
| Boiled mochimugi (pearled) | 40ｇ |
| Salt-pickled cherry leaves | 10 leaves |
| Red food coloring | a small amount |
| Salad oil | a small amount |
Instructions
- Rinse the salt-pickled cherry leaves with water, soak them in water for 10–20 minutes to remove excess salt, then drain well.
- In a bowl, combine the shiratama (glutinous rice) flour and sugar. Add part of the water and mix until smooth, making sure there are no lumps. Gradually add the remaining water while stirring gently to avoid creating foam.
- Sift the mochimugi (glutinous barley) flour and cake flour, then gradually add them to the mixture from step 2. Mix well, taking care not to create bubbles. Add red food coloring to achieve the desired color, then strain the batter through a fine sieve.
- Heat a frying pan lightly greased with a thin layer of salad oil. Pour in the batter from step 3 in an oval shape. Cook over low-medium heat until both sides are lightly browned, then let it cool.
- Mix the boiled mochimugi (pearled) with the white bean paste. Divide the mixture into 10 portions and shape each into a small oval (tawara) shape.
- Once the batter has cooled, wrap each portion of the bean paste with the pancake-like batter. Finally, wrap each piece with a cherry leaf.
