Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to make a special dish, sakura-mochi with chunky sweetened adzuki bean paste. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
We Have Almost Everything on eBay. Great recipe for Sakura-mochi with Chunky Sweetened Adzuki Bean Paste. Usually, you fill sakura-mochi with koshi-an.
Sakura-mochi with Chunky Sweetened Adzuki Bean Paste is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Sakura-mochi with Chunky Sweetened Adzuki Bean Paste is something which I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can have sakura-mochi with chunky sweetened adzuki bean paste using 6 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Sakura-mochi with Chunky Sweetened Adzuki Bean Paste:
- Prepare 170 grams Domyojiko
- Make ready 30 grams Castor sugar
- Make ready 300 ml Boiling water
- Get 500 grams Tsubu-an
- Make ready 20 Salt-preserved sakura leaves
- Take 1 tiny bit taken on the tip of a toothpick Red food coloring
This is a type of anko called tsubu-an. Tsubu-an contains skins of azuki beans.. Cover the beans again with water and this time simmer until they are completely tender, about an hour to an hour and a half, adding more water if necessary to keep the beans submerged. Purée the drained beans in a food processor or blender to make a smooth paste.
Instructions to make Sakura-mochi with Chunky Sweetened Adzuki Bean Paste:
- Soak the cherry leaves in lukewarm water to remove excess salt.
- I used store-bought tsubu-an this time. If the paste is too runny, put it in a pan and heat to get rid of the excess moisture.
- Shape the adzuki paste into 15 g balls.
- Mix the boiling water and sugar in a heatproof dish. Add the red food coloring to make it pale pink. Stir in the domyojiko and cover the dish with plastic wrap. Microwave at 600 W for 3 minutes and 20 seconds.
- Stir the mixture lightly and cover with plastic. Microwave it for a further 3 minutes and 20 seconds, then let it stand for 10 minutes to let it steam.
- Put 20 g of the mixture onto a piece of plastic wrap. Make it into a thin round circle. Keep the rest covered with plastic wrap all the time to prevent it from drying out. Repeat the process with the rest of the mixture while it is still hot.
- Moisten your hands lightly and wrap the adzuki paste with the prepared dough.
- Correct the shape inside the plastic wrap. Pat dry the sakura leaves with kitchen paper and wrap the mochi with them. The leaf veins should be on the outside.
- This is the type of tsubu-an and domyojiko I used.
If the beans are too dry to catch the blades, add a few tablespoons of water. But instead of making it into a fine paste, I retained its chunky texture for filling my dorayaki, a Japanese pancake. The remaining was then stored in the fridge without the add of sugar, for which I have yet to decide whether to add it in a sweet soup to puree it into a smooth paste. Making Sweet Red Bean Paste (Anko) from scratch is easier than you think. You only need azuki beans, sugar, water, and salt!
So that’s going to wrap this up with this exceptional food sakura-mochi with chunky sweetened adzuki bean paste recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
