Sakura mochi is a Japanese sweet that's made with pink and chewy mochi rice filled with sweet red bean paste, and wrapped in a salted cherry blossom leaf.
Growing up in Japan, sakura mochi was one of my favorite treats to have in the springtime during cherry blossom season.
Recipe Notes
- Texture: The domyojiko used to make sakura mochi is chewy, and the sweet red bean paste filling is smooth.
- Flavor: Like most other Japanese desserts, it's not overly sweet. Its mild sweetness paired with the salty cherry blossom leaf creates a very balanced flavor!
- Quick & Easy: These are very beginner-friendly, and it comes together in about 30 minutes!
- Gluten-Free & Vegan: This dessert is naturally gluten-free and vegan.
What is Sakura Mochi?
Sakura mochi is a traditional Japanese sweet that's enjoyed during the springtime, especially for Hinamatsuri, also known as Girl's Day or Doll's Festival.
There are two types of sakura mochi:
- Kansai-style: This version from western Japan (Kansai region) is made with a grainy type of glutinous rice flour called domyojiko. This sakura mochi has a chewy and grainy texture.
- Kanto style: In eastern Japan (Kanto region), sakura mochi is made with a crepe or thin pancake-like layer of dough that wraps around a ball of sweet red bean paste.
Both versions are wrapped in a salt pickled cherry blossom leaf that adds a salty note that balances the sweetness. Some people eat the leaf with the mochi, while others prefer to take it off before enjoying their dessert.
Sakura Mochi Recipe
Ingredients
- 8 salt-pickled cherry blossom leaves
- 100 g domyojiko
- 130 g water
- food coloring optional
- 1 tablespoon sugar
- pinch of salt
- 160 g sweet red bean paste
Instructions
- Put the leaves in a bowl of water and set it aside to soak for 30 minutes.
- In a separate bowl, add the water and enough food coloring to make it pale to medium pink. Add the domyojiko and stir. Set it aside to let the domyojiko soak and hydrate for 10 minutes.
- While the domyojiko soaks, heat up your steamer.
- When the steamer is ready, line it with a cheesecloth and put the soaked domyojiko on top. Put the lid on and let it steam for 12 minutes on high heat.
- While the domyojiko steams, divide the sweet red bean paste into 8 portions, and roll each one into a ball.
- Once finished, take the steamed domyojiko out into a clean bowl. Add the sugar and salt, and use a silicone spatula to fold it into the domyojiko. Set it aside to cool a little.
- Rinse the soaking leaves and pat them dry. Trim the excess stems.
- Separate the steamed domyojiko into 8 portions. Wet your hands, take one portion of domyojiko on your palm and flatten it. Add a ball of red bean paste to the middle and enclose it with the domyojiko. Shape it into a slightly oval circle, and wrap it with a leaf, making sure that the leaf veins are on the outside.
Nutrition
Ingredient Notes
Domyojiko: Mochi rice is steamed, dried, then crushed to make this grainy flour. There are different levels of domyojiko depending on how large the grains are. You can use any type of domyojiko you like.
Sweet Red Bean Paste: There are two types - smooth (koshian) and chunky (tsubuan). While both work in this recipe, the smooth kind is what I grew up with, and what I used.
Pickled Sakura Leaves: These salted cherry blossom leaves are edible, and are the source of the aromatic cherry blossom flavor in this dessert.
Recipe Tips
This recipe is easy to make, but here are some tips to make sure your sakuramochi come out perfect every time:
- Soak the leaves: It's very important to soak the leaves in water for about 30 minutes to remove excess salt.
- Wet your hands: Shaping the sakura mochi can get tricky (and sticky) without properly wetting your hands. Keep a small dish of water handy to re-dampen your hand before shaping each mochi.
- Be gentle: The mochi is very delicate so be gentle and make sure you don't smush the sweet or tear the leaf.
Storage Instructions
Storing: Keep them stored in an airtight container at room temperature for up to 24 hours.
Freezing: Wrap each mochi tightly with plastic wrap and store them in a freezer bag for up to a month. Thaw completely at room temperature before eating.
More Japanese Sweets
- Shiratama dango is one of the easiest Japanese mochi dessert to make! They're soft, chewy, and you can enjoy them with some sweet red bean paste, or even have them with ice cream.
- Kashiwa mochi is what we enjoy in May for Children's Day! Similar to sakura mochi, these are wrapped in oak leaves, but the leaves are not edible.
- Ichigo daifuku is the perfect dessert to make while strawberries are in season. They're impressive too!
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