Place the ・ ingredients into a container and mix together. Cover with plastic wrap, microwave for 2-3 minutes, and stir.
Cover with plastic wrap again and microwave for another 2 minutes. Stir. Cover with plastic wrap and let the dough cool until it can be handled.
Divide the mochi mixture and the koshi-an into 6 portions. Thinly spread the mochi mixture in the palm of your hand. Place a couple of sakura blossoms on top, followed by the koshi-an. Wrap them up.
Dust a mold with flour and place the mochi in with the sakura side facing inwards. Firmly press and then remove.
Salted Sakura Blossoms.
Recipe ID: 2579367
To learn how to make the rose-shaped mochi, see Recipe ID: 1706067
Story Behind this Recipe
I made some salted sakura blossoms, so I made some sakura mochi. They came out beautifully and were delicious, and I was completely satisfied with how they turned out. Right after making these, I made 2 more batches to give as gifts. My friends were so happy. If serving the next day, place the somewhat hardened mochi into the microwave for 20-30 seconds.
If there is too much excess moisture from the store bought koshi-an, cook it in a frying pan to evaporate the moisture. Then cover with a little bit of katakuriko. Or you can wait until it hardens a little, which will make it easier to form the shapes. If you want to be able to see the sakura blossoms even more, fold the sakura into the mochi first, and then spread out the mochi one more time.