Enchanted Sakura Mochi

Allergens

Gluten-free, Soybean, Vegetarian (can be made vegan by substituting with agar agar)

Ingredients

• 16 fresh, young sakura leaves (for flavoring)
• 400g sweetened azuki beans
• 250g glutinous rice flour
• 75ml water
• 3 tbsp sugar
• 1 tsp salt
• 1 tsp vegetable oil
• A sprinkle of kinako (roasted soybean flour)
• A drizzle of matcha powder

Instructions

1. In a small saucepan, combine the azuki beans and sakura leaves. Add water to cover the beans and bring to a boil over medium heat. Reduce the heat to low and simmer until the beans are soft and mushy, about 30 minutes. Remove the sakura leaves and discard.
2. In another saucepan, whisk together the glutinous rice flour, sugar, salt, and water to form a smooth dough. Knead until it becomes elastic, then shape the dough into 20 small balls. Cover with a damp cloth and let rest for 30 minutes.
3. Steam the dough balls in a steamer basket over boiling water for 15 minutes or until they float to the surface and become translucent. Remove from the steamer and let cool.
4. To assemble, flatten each mochi ball with your palm and wrap it around a spoonful of azuki beans. Press the edges together to seal. Sprinkle kinako on a plate and roll each filled mochi in the powder, then drizzle matcha powder over the top. Serve immediately.

Chef’s Insight

To capture the true essence of spring, serve this dessert when sakura blossoms are in full bloom.

Notes

The combination of soft and chewy mochi, sweet azuki beans, and nutty kinako creates a delightful textural experience.