Sakura Mochi - A Recipe Passed from Mother to Daughter

Sakura Mochi - A Recipe Passed from Mother to Daughter

This is an easy sakura-mochi (rice dumpling with sweet bean paste filling wrapped in a salted cherry leaf) recipe. Use your rice cooker to cook the mochi rice.

Ingredients: 15

Uncooked mochi rice
2 rice cooker cups worth (360ml)
4 tablespoons
Sweet red bean paste
200 g
Food colouring (red)
A little
Salt preserved cherry leaves
15 leaves


1. Rinse the sweet rice. Drain in a sieve.
2. Dissolve red food colouring in 350 ml of water. Soak the rice in the water for 30 minutes. Cook the rice in the rice cooker.
3. Make balls from the bean paste.
4. Immerse the cherry blossom leaves briefly in water (to remove the salt). Pat dry.
5. When the rice cooker has finished cooking, let it rest for 10 minutes to steam the rice. Add sugar, and mix while grinding the rice slightly.
6. When the rice has cooled a bit, wrap in the bean paste, then fold a cherry blossom leaf over the rice cake. (It will be easier if you flatten the rice between plastic wrap.)

Story Behind this Recipe

This is my family's standard snack in spring.