by

Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste)

Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste)

I added salt preserved cherry blossoms to mochi rice to make ohagi (rice balls covered with sweet bean paste), and it turned out really delicious, almost like sakura mochi.

Ingredients: About 20 small pieces

Mochi rice, uncooked
2 rice cooker cups' worth (360 ml)
Regular Japanese white rice, uncooked
1/2 rice cooker cup
Water
2.5 rice cooker cups' worth
Salt (optional)
A small amount
Salt preserved sakura
About 20 g
Red food coloring
An extremely small amount
Koshi-an
As needed

Steps

1. Wash the mochiko and white rice together. Mix in food coloring after adding the listed amount of water. Let it sit as-is for 2~3 hours and then cook as you normally would.
2. Rinse the salted cherry blossoms quickly in water, soak for a little while and mince. They'll taste better if there's still a little salt on them.
3. Mash the rice with a rice spoon or wooden pestle after cooking, and add the salted cherry blossoms and salt (if preferred).
4. You can evenly divide the rice if you pack it into a sushi mold. Mold into barrel-shaped balls after dividing it.
5. Thinly and evenly spread out a ball of koshi-an on top of plastic wrap, and place the rice on top. Use the plastic wrap to wrap the rice in the koshi-an, and shape.
6. Remove the plastic wrap, arrange on serving plates, and enjoy.

Story Behind this Recipe

I added salt preserved cherry blossoms and dyed the rice pink with red food coloring to the usual ohagi. The fragrance of the cherry blossoms makes them delicious, and they were a hit!