Cherry Mochi Flowers For Decorating Sweets Recipe by cookpad.japan
A Summertime Sweet from Tohoku: Zunda (Edamame) Mochi A Summertime Sweet from Tohoku: Zunda (Edamame) Mochi In Iwate prefecture, where I'm from, this is a very popular snack. It's made in every household during edamame season, and served with green tea. Boil the edamame until they're very tender, or you'll have a hard time grinding them until they're smooth. Sometimes 300 g of edamame in their pods may have stems in it, or a lot of pods with very small beans. For this reason, you should adjust the amount or sugar as you go; add it little by little while blending. Recipe by La Land cookpad.japan Cherry Blossom Mochi with Petals Cherry Blossom Mochi with Petals When I tried making some Kanto-style sakura mochi I ran out of cherry blossom leaves! Suddenly I had a brainwave and I made these very pretty sakura mochi instead. They look good for Girl's Day as well. The cherry blossom petals will be quite salty so make sure to rinse the salt off well. Think carefully about where to place the cherry blossom petal in the batter (the centre is not a good place). You should place them somewhere where they will appear near the edge of the roll. Recipe by Smuchi cookpad.japan Spring Colored Cherry Blossom Mochi Spring Colored Cherry Blossom Mochi I had just made some anko, so I decided to make some mochi to enjoy the feeling of spring. Unfortunately, I did not have salted sakura leaves, so I just wrapped the anko with a sheet of mochi. If you cook the skin in a greased skillet, the skin will become oily and shiny. Use a non-stick skillet over low heat. Be careful not to scorch them. Recipe by Crystal_6 cookpad.japan Strawberry and Sakura Mochi Strawberry and Sakura Mochi I topped unusually shaped sakura mochi with fresh cream and strawberries. My mother made these aiming for a spring-like variation of ichigo daifuku dumplings. The flavor is guaranteed to be good! Domyo-ji flour tends to stick to your hands, so moisten your hands beforehand. Don't make them too wet though! Recipe by Myumako cookpad.japan White Sakura Mochi (Cherry Blossom Rice Cakes) White Sakura Mochi (Cherry Blossom Rice Cakes) My hometown area has a tradition of making sakura mochi with glutinous rice, not with Domyoji rice flour. We cook the rice in a rice cooker so it is very easy. I made white sakura mochi without colouring and put cherry blossom flavored adzuki bean paste inside, and they turned out very elegantly. You can make ohagi in this way as well. This is a fool-proof recipe! The key to this recipe is to gently crush the rice grains after the rice is cooked, to create the mochi's thick texture. It will be quite hot, so make sure to moisten your hands and work quickly so that you don't burn yourself. To colour the mochi, add a little food colouring at step 2 with a toothpick. It will look pretty. For making 8. Recipe by Toiroiro cookpad.japan Easy! Simple Sakura Cherry Blossom Mochi Easy! Simple Sakura Cherry Blossom Mochi This is a standard dessert that we like to serve in our household in the springtime. You can make it easily in a microwave. The texture varies depending on the size of the domyoji-ko. I microwaved the mixture at 500 W. It's easier to wrap the anko balls with the mochi dough if you wet your hands first. Recipe by Ponponmama cookpad.japan Small Sakura Mochi Small Sakura Mochi I wanted to make my own sakura mochi this year. The mochi dough is not that sweet. Use the adzuki bean paste of your choice. You can also add chopped sakura leaves to shop-bought adzuki bean paste. (Use 2 to 3 leaves for 150 g of paste.) If you wrap sakura bean paste with mochi, the resultant sakura mochi will have a beautiful pink colour as in the top photo. Recipe by Makunouchi cookpad.japan Sakura Mochi Chocolate Sakura Mochi Chocolate I made this sakura crazy recipe of my own to recreate the "sakura mochi" chocolate made by the Tirol company in Japan. Gyuuhi turns out chewier if you replace 5 g of shiratamako with 5 g of cornstarch, so find your preferred consistency and work with what you like best. You will probably have a bit leftover from the gyuuhi and chocolate. Use them for taste testing. For 6 pieces, each about 10 ml. Recipe by Makunouchi cookpad.japan A Summertime Sweet from Tohoku: Zunda (Edamame) Mochi A Summertime Sweet from Tohoku: Zunda (Edamame) Mochi In Iwate prefecture, where I'm from, this is a very popular snack. It's made in every household during edamame season, and served with green tea. Boil the edamame until they're very tender, or you'll have a hard time grinding them until they're smooth. Sometimes 300 g of edamame in their pods may have stems in it, or a lot of pods with very small beans. For this reason, you should adjust the amount or sugar as you go; add it little by little while blending. Recipe by La Land cookpad.japan A Summertime Sweet from Tohoku: Zunda (Edamame) Mochi A Summertime Sweet from Tohoku: Zunda (Edamame) Mochi In Iwate prefecture, where I'm from, this is a very popular snack. It's made in every household during edamame season, and served with green tea. Boil the edamame until they're very tender, or you'll have a hard time grinding them until they're smooth. Sometimes 300 g of edamame in their pods may have stems in it, or a lot of pods with very small beans. For this reason, you should adjust the amount or sugar as you go; add it little by little while blending. Recipe by La Land cookpad.japan Cherry Blossom Mochi with Petals Cherry Blossom Mochi with Petals When I tried making some Kanto-style sakura mochi I ran out of cherry blossom leaves! Suddenly I had a brainwave and I made these very pretty sakura mochi instead. They look good for Girl's Day as well. The cherry blossom petals will be quite salty so make sure to rinse the salt off well. Think carefully about where to place the cherry blossom petal in the batter (the centre is not a good place). You should place them somewhere where they will appear near the edge of the roll. Recipe by Smuchi cookpad.japan Cherry Blossom Mochi with Petals Cherry Blossom Mochi with Petals When I tried making some Kanto-style sakura mochi I ran out of cherry blossom leaves! Suddenly I had a brainwave and I made these very pretty sakura mochi instead. They look good for Girl's Day as well. The cherry blossom petals will be quite salty so make sure to rinse the salt off well. Think carefully about where to place the cherry blossom petal in the batter (the centre is not a good place). You should place them somewhere where they will appear near the edge of the roll. Recipe by Smuchi cookpad.japan Spring Colored Cherry Blossom Mochi Spring Colored Cherry Blossom Mochi I had just made some anko, so I decided to make some mochi to enjoy the feeling of spring. Unfortunately, I did not have salted sakura leaves, so I just wrapped the anko with a sheet of mochi. If you cook the skin in a greased skillet, the skin will become oily and shiny. Use a non-stick skillet over low heat. Be careful not to scorch them. Recipe by Crystal_6 cookpad.japan Spring Colored Cherry Blossom Mochi Spring Colored Cherry Blossom Mochi I had just made some anko, so I decided to make some mochi to enjoy the feeling of spring. Unfortunately, I did not have salted sakura leaves, so I just wrapped the anko with a sheet of mochi. If you cook the skin in a greased skillet, the skin will become oily and shiny. Use a non-stick skillet over low heat. Be careful not to scorch them. Recipe by Crystal_6 cookpad.japan Strawberry and Sakura Mochi Strawberry and Sakura Mochi I topped unusually shaped sakura mochi with fresh cream and strawberries. My mother made these aiming for a spring-like variation of ichigo daifuku dumplings. The flavor is guaranteed to be good! Domyo-ji flour tends to stick to your hands, so moisten your hands beforehand. Don't make them too wet though! Recipe by Myumako cookpad.japan Strawberry and Sakura Mochi Strawberry and Sakura Mochi I topped unusually shaped sakura mochi with fresh cream and strawberries. My mother made these aiming for a spring-like variation of ichigo daifuku dumplings. The flavor is guaranteed to be good! Domyo-ji flour tends to stick to your hands, so moisten your hands beforehand. Don't make them too wet though! Recipe by Myumako cookpad.japan White Sakura Mochi (Cherry Blossom Rice Cakes) White Sakura Mochi (Cherry Blossom Rice Cakes) My hometown area has a tradition of making sakura mochi with glutinous rice, not with Domyoji rice flour. We cook the rice in a rice cooker so it is very easy. I made white sakura mochi without colouring and put cherry blossom flavored adzuki bean paste inside, and they turned out very elegantly. You can make ohagi in this way as well. This is a fool-proof recipe! The key to this recipe is to gently crush the rice grains after the rice is cooked, to create the mochi's thick texture. It will be quite hot, so make sure to moisten your hands and work quickly so that you don't burn yourself. To colour the mochi, add a little food colouring at step 2 with a toothpick. It will look pretty. For making 8. Recipe by Toiroiro cookpad.japan White Sakura Mochi (Cherry Blossom Rice Cakes) White Sakura Mochi (Cherry Blossom Rice Cakes) My hometown area has a tradition of making sakura mochi with glutinous rice, not with Domyoji rice flour. We cook the rice in a rice cooker so it is very easy. I made white sakura mochi without colouring and put cherry blossom flavored adzuki bean paste inside, and they turned out very elegantly. You can make ohagi in this way as well. This is a fool-proof recipe! The key to this recipe is to gently crush the rice grains after the rice is cooked, to create the mochi's thick texture. It will be quite hot, so make sure to moisten your hands and work quickly so that you don't burn yourself. To colour the mochi, add a little food colouring at step 2 with a toothpick. It will look pretty. For making 8. Recipe by Toiroiro cookpad.japan Easy! Simple Sakura Cherry Blossom Mochi Easy! Simple Sakura Cherry Blossom Mochi This is a standard dessert that we like to serve in our household in the springtime. You can make it easily in a microwave. The texture varies depending on the size of the domyoji-ko. I microwaved the mixture at 500 W. It's easier to wrap the anko balls with the mochi dough if you wet your hands first. Recipe by Ponponmama cookpad.japan Easy! Simple Sakura Cherry Blossom Mochi Easy! Simple Sakura Cherry Blossom Mochi This is a standard dessert that we like to serve in our household in the springtime. You can make it easily in a microwave. The texture varies depending on the size of the domyoji-ko. I microwaved the mixture at 500 W. It's easier to wrap the anko balls with the mochi dough if you wet your hands first. Recipe by Ponponmama cookpad.japan Small Sakura Mochi Small Sakura Mochi I wanted to make my own sakura mochi this year. The mochi dough is not that sweet. Use the adzuki bean paste of your choice. You can also add chopped sakura leaves to shop-bought adzuki bean paste. (Use 2 to 3 leaves for 150 g of paste.) If you wrap sakura bean paste with mochi, the resultant sakura mochi will have a beautiful pink colour as in the top photo. Recipe by Makunouchi cookpad.japan Small Sakura Mochi Small Sakura Mochi I wanted to make my own sakura mochi this year. The mochi dough is not that sweet. Use the adzuki bean paste of your choice. You can also add chopped sakura leaves to shop-bought adzuki bean paste. (Use 2 to 3 leaves for 150 g of paste.) If you wrap sakura bean paste with mochi, the resultant sakura mochi will have a beautiful pink colour as in the top photo. Recipe by Makunouchi cookpad.japan Sakura Mochi Chocolate Sakura Mochi Chocolate I made this sakura crazy recipe of my own to recreate the "sakura mochi" chocolate made by the Tirol company in Japan. Gyuuhi turns out chewier if you replace 5 g of shiratamako with 5 g of cornstarch, so find your preferred consistency and work with what you like best. You will probably have a bit leftover from the gyuuhi and chocolate. Use them for taste testing. For 6 pieces, each about 10 ml. Recipe by Makunouchi cookpad.japan Sakura Mochi Chocolate Sakura Mochi Chocolate I made this sakura crazy recipe of my own to recreate the "sakura mochi" chocolate made by the Tirol company in Japan. Gyuuhi turns out chewier if you replace 5 g of shiratamako with 5 g of cornstarch, so find your preferred consistency and work with what you like best. You will probably have a bit leftover from the gyuuhi and chocolate. Use them for taste testing. For 6 pieces, each about 10 ml. Recipe by Makunouchi cookpad.japan