Ethereal Mochi Clouds in Cherry Blossom Delight

Allergens

Gluten, Dairy (in whipped cream)

Ingredients

• 100g glutinous rice flour
• 3 tbsp white sugar
• 4 tbsp water
• Pinch of salt
• 200ml whipped cream
• Cherry blossom syrup (for drizzling)
• Sakura Nectar (recipe below)
• Edible cherry blossoms and petals for garnish Sakura Nectar:
• 50g fresh or dried sakura petals
• 300ml boiling water
• 150g white sugar

Instructions

1. Combine glutinous rice flour, sugar, and a pinch of salt in a bowl. Gradually add water until a smooth dough forms. Knead until it is soft and pliable. Cover with plastic wrap and set aside for 30 minutes.
2. Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
3. Roll the dough into small balls, about the size of a cherry tomato, and place them on the prepared baking sheet. Flatten each ball slightly with the palm of your hand. Bake for 15 20 minutes, or until they turn a golden brown color. Remove from the oven and let them cool.
4. For Sakura Nectar, steep sakura petals in boiling water for 15 minutes. Strain and combine with white sugar in a saucepan. Heat gently until the sugar dissolves. Cool and refrigerate until needed.
5. To assemble, slice each mochi cloud horizontally in half. Fill the bottom half with whipped cream, then place the top half back on. Drizzle with cherry blossom syrup and pour a generous amount of Sakura Nectar around the mochi clouds. Garnish with edible cherry blossoms and petals for an extra touch of elegance.

Chef’s Insight

The secret to perfect mochi lies in the texture; it should be chewy and soft yet slightly crispy on the outside.

Notes

Serve this delicate dessert chilled.