Sakura Mochi Recipe | Easy Sakura Blossom Mochi
Soft, chewy mochi with a delicate sakura flavour and creamy filling.
Makes: 8–10 mochi
Prep: 20 minutes
Cook: 3–4 minutes
Ingredients
Mochi dough
- 120 g glutinous rice flour
- 45 g caster sugar
- 180 ml water
- 5 g The Organic Labs Sakura Blossom Powder
- Cornstarch or potato starch, for dusting
Creamy sakura filling
- 150 ml whipping cream
- 75 g mascarpone
- 20 g icing sugar
- 2–3 g Sakura Blossom Powder
- ½ tsp vanilla extract
Method
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Prepare the filling. Whip the cream, mascarpone, icing sugar, Sakura Blossom Powder and vanilla until thick. Spoon into 8–10 small portions and chill while preparing the mochi.
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Make the sakura dough. Mix glutinous rice flour, sugar and Sakura Blossom Powder. Gradually whisk in the water until completely smooth.
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Cook the mochi. Microwave for 1 minute, stir thoroughly, then microwave in 30-second intervals until the dough becomes thick, sticky and slightly translucent.
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Shape. Generously dust the work surface with starch. Transfer the warm dough onto it and allow it to cool enough to handle. Divide into 8–10 pieces and flatten each into a circle.
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Fill the mochi. Place a chilled portion of sakura cream in the centre. Bring the edges together and pinch closed. Turn seam-side down and gently shape into a round mochi.
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Finish. Lightly dust with Sakura Blossom Powder or decorate with a small amount of edible sakura if desired.
Serving tip: Chill for around 20–30 minutes before serving. They are best enjoyed fresh while the mochi is still soft and chewy.