Recipe of Award-winning Kanto-Style Sakura Mochi with Strawberries

Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Simple Way to Prepare Ultimate Kanto-Style Sakura Mochi with Strawberries. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Kanto-Style Sakura Mochi with Strawberries, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kanto-Style Sakura Mochi with Strawberries delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Kanto-Style Sakura Mochi with Strawberries is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few components. You can cook Kanto-Style Sakura Mochi with Strawberries using 10 ingredients and 12 steps. Here is how you cook that.

I wanted some treats to celebrate the Doll Festival holiday! I couldn't decide between sakuramochi or strawberry daifuku, so borrowing from the best of both, I came up with this! A tiny amount of food coloring will produce an elegant, pale sakura color. I used a non-stick frying pan on an induction stove top. An electric griddle should also work. Recipe by Ryourinin TK

Ingredients and spices that need to be Prepare to make Kanto-Style Sakura Mochi with Strawberries:

1. 50 grams Cake flour
2. 20 grams Shiratamako
3. 100 grams Koshi-an (store-bought)
4. 4 to 8 Strawberries
5. 4 to 8 Sakura leaves preserved in salt
6. 2 tbsp Sugar
7. 1 pinch Salt
8. 100 ml Water
9. 1 dash Red food colouring
10. 1 Vegetable oil

Instructions to make to make Kanto-Style Sakura Mochi with Strawberries

1. Soak the salted sakura leaves in water to desalt for about 30 minutes. Change the water occasionally.
2. Add just a bit of the water into the shiratamako, and knead well until lumps are completely gone.
3. Add the sugar, salt, and food coloring to the bowl. Add half of the remaining water, and continue to mix.
4. Sift in the flour, adding it in several portions. Alternate with small additions of the remaining water, while mixing until smooth.
5. Let the mixture sit for 30 minutes.
6. 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.
7. 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.
8. Divide the anko paste into 8 equal portions and wrap each portion around a strawberry.
9. 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.
10. 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).
11. Cool the batter, then wrap the balls of anko from Step 8.
12. Then wrap each cake with a sakura leaf.

While that is by no means the end all be all guide to cooking fast and simple lunches it's good food for thought. The expectation is that this will get your creative juices flowing so you could prepare excellent lunches for the own family without needing to accomplish too terribly much heavy cooking in the approach.

So that is going to wrap it up for this exceptional food Step-by-Step Guide to Make Perfect Kanto-Style Sakura Mochi with Strawberries. Thank you very much for your time. I'm sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!