Japanese Confectionary - Sakuranbo Cherries

I decided to try making sakuranbo cherries using uirou (mochi).

Ingredients: 5-7 cherries worth

5 g
15 g
Caster Sugar
30 g
Water (for the uirou)
30 ml
Powdered kanten
1 g
Water (for the kanten)
120 ml
Natural food coloring - yellow and red
a small amount


1. Wash the cherries and pat dry.
2. Prepare the uirou. Put the shiratamako in a heatproof bowl, add a small amount of water, and dissolve.
3. Add the joshinko, mix, add the remaining water, and mix well.
4. Add the sugar and mix well until no longer floury.
5. Lightly wrap with plastic wrap and heat in the microwave for 1 minute. Remove from the microwave, then knead well with a moistened wooden spatula or spoon.
6. Wrap in plastic again, then microwave for 1 minute.
7. Remove from the microwave, then knead well again with a moistened spatula or spoon. The uirou dough is ready.
8. Once cooled, divide into two pieces. Dissolve the food coloring in water, coloring one part with the yellow, one with red.
9. Roll out both pieces of dough. Cut out the pieces, adjusting the color as necessary.
10. Bring the cut out pieces together to make a natural cherry-like color.
11. Roll it out again, then wrap a cherry into it.
12. Make the kanten liquid. It's actually prettier with sugar added, but the dough already has a good amount of sugar, so this is just to adjust the texture.
13. Put the powdered kanten into a heatproof bowl, add 120 ml of water, and mix lightly.
14. Microwave for about 2 minutes, remove from the microwave, and mix well. It's ready when the powder has completely dissolved.
15. When the kanten has cooled (right before it gets hard), use a spoon to coat the uirou with it.
16. Once the kanten coating has hardened, it's done.

Story Behind this Recipe

It's cherry season, so I wanted to make some traditional sweets. When you think of "sakuranbo" usually it's made from nerikiri and sugar, but I made it with rice flour.