Print

Perfect Cherry Blossom Sakura Mochi Recipe with Sweet Red Bean Filling

sakura mochi recipe - featured image
Print Recipe

A delicate and fragrant sakura mochi with sweet red bean paste wrapped in salted cherry blossom leaves, perfect for spring celebrations and a light, floral dessert.

Ingredients

Scale
  • 1 cup (120g) sweet rice flour (Shiratamako or Mochiko)
  • 1/3 cup (65g) granulated sugar
  • 2/3 cup (160ml) water, room temperature
  • 1 cup (240g) smooth red bean paste (anko)
  • 10–12 salted cherry blossom leaves, rinsed and soaked in water for 30 minutes
  • Pickled cherry blossom flowers (optional, for garnish)

Instructions

  1. Soak the salted cherry blossom leaves in cold water for 30 minutes to remove excess salt. Pat dry and set aside.
  2. In a medium bowl, combine sweet rice flour and granulated sugar. Gradually add water, stirring gently with a wooden spoon until smooth and lump-free with a thick, slightly runny batter consistency.
  3. Transfer the batter into a heatproof bowl or shallow dish that fits your steamer. Cover loosely with foil or a lid to prevent water droplets from falling in.
  4. Steam over boiling water for 15 minutes, until the mochi dough turns translucent and slightly shiny. It should feel soft but hold its shape.
  5. Remove the mochi from the steamer and let it cool until warm but safe to handle, about 5 minutes.
  6. Transfer the dough to a clean surface lightly dusted with cornstarch or use wet hands to knead gently for 1-2 minutes to achieve a smooth, pliable texture.
  7. Divide the dough into 10-12 equal portions, about 30g (1 oz) each.
  8. Flatten each piece into a small disk, place about 1 tablespoon (15g) of red bean paste in the center, and carefully wrap the dough around the filling, sealing it completely.
  9. Gently wrap each mochi ball with one cherry blossom leaf, veins facing outward for a pretty pattern.
  10. Optionally, top with a pickled cherry blossom flower for garnish.

Notes

Soak cherry blossom leaves for 30 minutes to reduce saltiness and soften them for easier wrapping. Work quickly while the mochi dough is warm to shape and wrap. Use wet hands or dust with cornstarch to prevent sticking. Steaming is preferred over boiling for tender, chewy texture. Store leftovers in an airtight container at room temperature for up to 1 day or refrigerate wrapped tightly for longer storage. Reheat gently by steaming or microwaving covered with a damp towel.

Nutrition

Keywords: sakura mochi, cherry blossom mochi, red bean mochi, Japanese dessert, sweet rice flour, anko, spring dessert, gluten-free dessert

Find it online: https://blairrecipes.com/perfect-cherry-blossom-sakura-mochi-recipe-with-sweet-red-bean-filling/