Simple! How to Make Kanto-Style Sakura Mochi

Simple! How to Make Kanto-Style Sakura Mochi

Shops in the Kansai region don't sell sakura mochi that aren't made with coarsely ground rice flour, so these feel really new to me. This is a simple recipe that can be made prepared as soon as the thought strikes!

Ingredients: 10 servings

20 g
Granulated sugar
10 g
a pinch
Red food coloring
a small amount
Cake flour
80 g
Koshi-an (smooth sweetened red bean paste)
200 g
Sakura leaves preserved in salt
10 leaves


1. Divide the koshi-an red bean paste into 10 equal portions, and roll up into cylinders.
2. Give the pickled salted sakura leaves a quick rinse in water to remove the salt.
3. Add the mochiko, granulated sugar, and salt into a bowl, add in the water a little at a time, and dissolve completely. Give it a light color with food coloring if available.
4. Heat up a fluorine-coated frying pan, and lightly coat with vegetable oil. Add in 2-3 tablespoons of the mixture, and spread it out into a 10 x 20 cm ellipse.
5. Reduce heat to low, flip it over once the surface has dried, and dry the surface again.
6. Take the mochi wrapping out, and wrap up the an red bean paste while it is still hot. Wrap in the sakura leaves.

Story Behind this Recipe

I made this recipe while recalling the "an maki" that I saw in a store when I went to a flower blossom viewing.