Hello, I am Joana. Today, we’re going to prepare kanto-style sakura mochi with strawberries recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Kanto-Style Sakura Mochi with Strawberries Recipe
Kanto-Style Sakura Mochi with Strawberries is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Kanto-Style Sakura Mochi with Strawberries is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can cook kanto-style sakura mochi with strawberries using 10 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Kanto-Style Sakura Mochi with Strawberries:
- Take 50 grams Cake flour
- Get 20 grams Shiratamako
- Get 100 grams Koshi-an (store-bought)
- Take 4 to 8 Strawberries
- Make ready 4 to 8 Sakura leaves preserved in salt
- Take 2 tbsp Sugar
- Make ready 1 pinch Salt
- Take 100 ml Water
- Make ready 1 dash Red food colouring
- Take 1 Vegetable oil
Steps to make Kanto-Style Sakura Mochi with Strawberries:
- Soak the salted sakura leaves in water to desalt for about 30 minutes. Change the water occasionally.
- Add just a bit of the water into the shiratamako, and knead well until lumps are completely gone.
- Add the sugar, salt, and food coloring to the bowl. Add half of the remaining water, and continue to mix.
- Sift in the flour, adding it in several portions. Alternate with small additions of the remaining water, while mixing until smooth.
- Let the mixture sit for 30 minutes.
- In the meantime, remove the hulls from the strawberries, rinse them, and gently wipe off the excess water. If the strawberries are big, cut in half.
- Remove the cherry leaves from the water, and gently wipe off the moisture. If the leaves are big, cut them in half, and remove the tough veins.
- Divide the anko paste into 8 equal portions and wrap each portion around a strawberry.
- Lightly grease a frying pan with oil, heat on low, then ladle in the batter. Using the back of the ladle, flatten the batter into a 1-mm thick, 10 x 6 cm round crepe.
- When the mochi batter has hardened, turn it over to cook the other side. The surface should be cooked just to the point where the batter is dry (do not brown).
- Cool the batter, then wrap the balls of anko from Step 8.
- Then wrap each cake with a sakura leaf.
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