Cherry Blossom Mochi Recipe

Cherry Blossom Mochi, or Sakura Mochi, is a traditional Japanese dessert that celebrates the beauty of spring. It consists of a chewy, sweet rice dough filled with red bean paste and wrapped in a salted cherry blossom leaf. This dessert is often enjoyed during hanami (cherry blossom viewing) and symbolizes renewal, beauty, and the fleeting nature of life. Cherry Blossom Mochi offers a delightful combination of textures and flavors, with the softness of the mochi, the sweetness of the red bean paste, and the subtle saltiness of the cherry blossom leaf.

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Prep Time 20

Cook Time 29

Total Time 49

Servings: 12

Course: Dessert

Cuisine: Japanese

Calories: 150

Ingredients Equipment Method Notes

Ingredients

For the Mochi Dough:
1 cup glutinous rice flour Shiratamako
1/4 cup sugar
3/4 cup water
For the Red Bean Filling:
1/2 cup sweet red bean paste anko
For the Cherry Blossom Leaf:
10-12 pickled cherry blossom leaves sakura no ha, soaked in water for 5-10 minutes to reduce salt
Optional Garnish:
Cornstarch or potato starch for dusting the mochi to prevent sticking

Equipment

Mixing bowl
Steamer or steaming setup (a pot with a steaming rack or bamboo steamer)
Measuring spoons and cups
Spoon for filling (or small scooper)
Plastic wrap or parchment paper for wrapping
Knife (for trimming cherry blossom leaves)
Small bowl (for water)

Method

Prepare the Mochi Dough: In a bowl, mix 1 cup of glutinous rice flour and 1/4 cup of sugar. Gradually add 3/4 cup of water and stir until smooth. The mixture should be thick but runny. Steam the mixture for 20-30 minutes, stirring every 10 minutes, until the dough becomes smooth and glossy.
Make the Red Bean Filling: Scoop the sweet red bean paste into small balls, about the size of a walnut. Set aside on a plate.
Shape the Mochi: Once the dough is ready, let it cool slightly. Dust your hands with cornstarch or potato starch to prevent sticking. Divide the dough into small portions and flatten each one into a disk, about 3 inches wide.
Fill the Mochi: Place a ball of red bean paste in the center of each dough disk. Gently fold the dough over the filling and pinch the edges to seal the mochi.
Wrap with Cherry Blossom Leaves: Soak pickled cherry blossom leaves in water to remove excess salt. Wrap each mochi in a cherry blossom leaf, securing it around the dough.
Serve and Enjoy: Your cherry blossom mochi is ready to be enjoyed! Serve it fresh, or store it in an airtight container.

Notes

Mochi Dough Consistency: The dough should be thick enough to hold together but soft and chewy. Adjust the water content slightly if the dough is too thick or too runny.
Pickled Cherry Blossom Leaves: The saltiness of the leaves can vary depending on where they were purchased. If the leaves are too salty, soak them longer in water to reduce the saltiness.
Storage: Mochi is best enjoyed fresh. However, if you need to store it, place it in an airtight container and refrigerate for up to 2-3 days. Mochi can also be frozen for later use—just be aware that the texture may change slightly after freezing and thawing.
Alternatives for Filling: If you don’t enjoy red bean paste, try using matcha-flavored filling, chocolate, or even a sweetened mashed sweet potato as an alternative.