Wataboshi Rice Cakes

Wataboshi Rice Cakes

These rice cakes are made with a soft gyuhi (rice dough) wrapped with seasonal sakura-an.

Ingredients: 4 servings

Sakura an (Recipe ID: 1011920)
100 g
For the gyuhi (sweet rice cake dough)
50 g
35 to 40 g
80 ml
for dusting


1. Use either homemade or store-bought sakura-an (or other kinds of anko) Roll the anko into 25 g balls.
2. Add all the ingredients except for the gyuhi in a heatproof bowl and mix well. Loosely cover with plastic wrap and microwave for 1 minute 20 seconds. Cut with a whisk and microwave for another 30 seconds.
3. If necessary, microwave for another 30 seconds to a minute and mix well. Once it becomes shiny, it's done. Transfer the dough on a katakuriko dusted tray and cut into four portions.
4. Stretch out the gyuhi, sprinkling with katakuriko as you go, wrap the sakura-an from Step 1, then they're done!
5. This is what they look like when cut in half.
6. Garnish them with salt preserved sakura blossoms!
7. Doll's Festival Day Recipe ID: 1050815.

Story Behind this Recipe

These sweets are named after the headdress worn by a bride in traditional Japanese weddings. I fell in love with them when I discovered them.