Recipe: Sakura Mochi

Ingredients

Prepare the anko (red bean paste) the night before if making from scratch.
Soak the glutinous rice in water overnight.
Drain the soaked rice and pulse it in a food processor.
Steam the rice for about 30 minutes until it becomes transparent.
Prepare the pink-colored sugary water by boiling water and sugar, then adding beetroot juice.
Soak the sakura flowers and leaves in water for 30 minutes.
Divide the anko into 6 balls and set aside.
Add the steamed rice to the bowl with pink sugary water and mix.
Divide the rice into 6 equal portions and flatten each portion on plastic wrap brushed with syrup.
Place an anko ball in the center of the rice and wrap it around the ball.
Remove the plastic wrap and wrap the mochi with a sakura leaf, vein side out.
Repeat for the remaining portions, decorating some with sakura flowers on top.

Servings

6 mochi

Calories

173

Total fat

Total carbohydrates

40g

Total protein

Sodium

5mg

Cholesterol

0mg