I will teach you how to make the delicious Japanese sweet Sakuramochi 👩‍🍳

桜餅：Sakuramochi
Hello. This Japanese sweet has been around for a long time and is associated with spring. It is sold all year round at Japanese confectionery shops and supermarkets. When it comes to sakuramochi, there are two types: those who eat the whole leaf or those who eat it with the leaf removed. I eat the whole leaf. The saltiness of the leaves and the sweetness of the bean paste inside make it very delicious. It's also chewy.
*We use cooking utensils found in Japanese homes and basic seasonings. This is because there are only a limited number of Japanese seasonings available in the world. It also uses the universal g.
I wash my cutting board every time I use it. My nails are long because they are curly.
[Materials] 6 pieces
Mochi rice 150g (1 cup)
Sugar 12g (1 1/2 tbsp)
Water 200g
Coloring (beat) To taste
Cherry leaves 6
Anko 150g
How to make
1. Wash sticky rice with water, add sugar and water, and cook.
2. Once cooked, dilute the coloring with water and mix until the sticky rice turns pink.
3. Mix the glutinous rice while crushing the grains, stopping when only a few grains remain.
4. Roll the bean paste into 25g pieces.
5. Rinse the cherry blossom leaves with water and remove the moisture with kitchen paper.
6. Wet your hands with water, take 50g of sticky rice, spread it out, add the red bean paste and roll it up.
7. Attach the cherry blossom leaves and it's done.
*Translation function is used.
Also, because it is written in a language that is easy to translate, we do not use some technical terms such as how to cut or heat.
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#Japan #Japanese food  #Culture #Four seasons #Spring #Cherry blossoms #Mochi #Sakuramochi #Japanese sweets