Japanese Sakura Mochi Cherry Blossom Sweet Rice Cakes
In Japan, cherry blossoms (sakura) hold profound cultural and symbolic significance. Blooming in March and April, the blossoms heralds spring. They reflect the concept of mono no aware, which embraces the fleeting nature of life and the gentle sadness that accompanies it. The cherry blossoms are associated with themes of love and emotional expression. These mochi sweets are pink-coloured rice with a sweet bean filling. Rolled in sugar, they are wrapped in the cherry leaves. We substituted rose petals.
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For the red bean paste
⅓ cup red beans
Water (for cooking the beans)
⅓ cup sugar
For the rice cakes
1 ½ cups Spekko Jasmine Long Grain White Rice (soaked overnight)
1 ½ cups water
A couple of drops of red food colouring
1 ½ Tbsp sugar
6 Tbsp red bean paste
12 pickled Sakura leaves (optional), soaked for 30 minutes
Make the red bean paste:
Rinse the red beans and place them in a saucepan. Add enough water to cover the beans and bring to a boil. Discard the water. Add more water to the pot and bring to a boil again. Reduce the heat to medium-low and simmer for about 1 hour until the beans are soft and can be mashed easily between your fingers. Drain the beans and return them to the pot. Turn the heat to medium-low, add the sugar, and stir constantly until the mixture thickens to a paste. Let it cool slightly, then roll the bean paste into 12 small balls and set aside.Prepare the rice:
Drain the soaked rice and place it in a microwave-safe bowl with 1 ½ cups of water and a couple of drops of red food colouring. Cover with cling wrap and microwave for 6 minutes, stirring halfway through. Once done, remove the plastic wrap and stir in the sugar. If you prefer a sticky texture, you can lightly pound the rice until it becomes partially broken and sticky.Assemble the rice cakes:
Divide the rice into 12 even portions. Flatten each portion on a piece of cling wrap, then place a red bean paste ball in the centre of each rice portion. Fold the rice over the paste to enclose it. Twist the cling wrap tightly around each rice ball to form a smooth, even shape. Remove the cling wrap and wrap each rice ball in a piece of soaked Sakura leaf. Alternatively, you can garnish with rose petals.