Recipe of Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste)

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, fragrant sakura blossom ohagi (sweet rice cakes covered with anko bean paste). One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste) is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste) is something which I’ve loved my entire life. They are nice and they look fantastic.

Recipe of Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste)

To get started with this particular recipe, we must prepare a few components. You can cook fragrant sakura blossom ohagi (sweet rice cakes covered with anko bean paste) using 7 ingredients and 6 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste):

1. Get 700 grams Mochi rice, uncooked
2. Take 90 ml Regular Japanese white rice, uncooked
3. Make ready 360 ml Water
4. Take 1 dash Salt (optional)
5. Make ready 20 grams Salt preserved sakura
6. Prepare 1 an extremely small amount Red food coloring
7. Take 1 Koshi-an

Instructions

Instructions to make Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste):

1. Wash the mochiko and white rice together. Mix in food coloring after adding the listed amount of water. Let it sit as-is for 2~3 hours and then cook as you normally would.
2. Rinse the salted cherry blossoms quickly in water, soak for a little while and mince. They'll taste better if there's still a little salt on them.
3. Mash the rice with a rice spoon or wooden pestle after cooking, and add the salted cherry blossoms and salt (if preferred).
4. You can evenly divide the rice if you pack it into a sushi mold. Mold into barrel-shaped balls after dividing it.
5. Thinly and evenly spread out a ball of koshi-an on top of plastic wrap, and place the rice on top. Use the plastic wrap to wrap the rice in the koshi-an, and shape.
6. Remove the plastic wrap, arrange on serving plates, and enjoy.

As simple as that How to Prepare Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste)

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