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Mochi sakura - 桜餅

Ingredients :
For 4 mochi

- 100g of sticky rice
- 80g of sweet red bean paste (anko)
- 3 teaspoons of sugar
- pink food coloring
- 4 cherry leaves marinated in salt (in Asian grocery stores)

Preperation :

- Rinse the sticky rice and submerge it in a large amount of water for about 1 hour. Soaking the sticky rice for a long time will help make tender mochi.
- Soak the sakura leaves in water for 15 minutes to rinse them.
- Remove the moisture with a paper towel. Cut the stems of the leaves if necessary.
- Drain the rice and cook it in water for about 30 minutes.
- After cooking, add the sugar and mix.
- Add the pink coloring to the rice (a few drops).
- Crush the rice with a masher until it is very sticky.
- Wet your hands to prevent it sticking, and prepare 4 circles of rice and 4 balls of anko.
- Then put the anko ball on the rice circle, and close to make a slightly oval ball.
- Wrap the mochi with the sakura leaf, with the grooves on the outside. Let stand at room temperature for 1 hour so that the mochi absorbs the flavor of the sakura.

Mochi sakura