Sakura-Infused Mochi Cake With Rose Petal Syrup

Allergens

Gluten-free (contains coconut)

Ingredients

• 1 cup glutinous rice flour
• 3/4 cup water
• 2 tbsp granulated sugar
• 1 tsp salt
• 1/4 cup sakura
• infused coconut milk
• 2 tbsp rose petal syrup
• 1 tsp matcha powder

Instructions

1. In a large bowl, combine glutinous rice flour, water, sugar, and salt. Mix well to form a dough. Cover and let it rest for 30 minutes.
2. Preheat oven to 350°F (175°C). Lightly grease an 8 inch cake pan.
3. Add sakura infused coconut milk to the dough, knead until smooth and pliable. Transfer the dough into the prepared cake pan and flatten it evenly with your fingertips. Bake for 25 minutes or until golden brown.
4. While the mochi cake is baking, prepare the rose petal syrup by dissolving sugar in water over low heat. Add rose petals and simmer for 10 minutes. Strain the syrup and cool it down.
5. Once the mochi cake has cooled, cut it into 6 equal pieces. Gently dust with matcha powder. Drizzle with rose petal syrup before serving.

Chef’s Insight

The Sakura season is short-lived, just like love at first sight. Cherish every moment you can spend in the company of those who warm your heart.

Notes

This recipe is a tribute to spring's fleeting grace and the promise of love that blooms within every heart.