Description
Japanese Sakura Mochi (Naturally Colored) is a soft, pink-hued mochi dessert wrapped in pickled sakura leaves and filled with sweet red bean paste. Naturally tinted with beetroot juice and sakura powder, this vegan cherry blossom treat captures the beauty of spring in both flavor and appearance—delicate, chewy, lightly floral, and perfect for tea time or seasonal gatherings.
Ingredients
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160 g (1 cup) sweet glutinous rice
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180 ml (¾ cup) filtered water
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5 ml (1 teaspoon) beetroot juice
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2.5 g (½ teaspoon) sakura powder
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8 g (2 teaspoons) organic cane sugar
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60 g (¼ cup) red bean paste, chilled
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4 pickled sakura leaves (soaked to remove excess salt)
Instructions
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Soak the rice: Cover glutinous rice with water and soak overnight.
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Prepare coloring liquid: In a bowl, mix water, beetroot juice, sakura powder, and sugar until dissolved. Soak sakura leaves in warm water to reduce saltiness.
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Process rice: Drain soaked rice. Pulse briefly in a food processor to coarsely break grains.
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Cook rice: Place rice in a microwave-safe bowl. Pour in beetroot–sakura liquid. Cover with a damp towel. Microwave 2 minutes, stir, then microwave another 2 minutes until sticky and cohesive.
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Shape and fill: Divide rice into 4–5 portions. With wet hands, flatten each into a disc. Place 1 tbsp red bean paste in the center. Fold and seal into a ball.
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Wrap: Pat the sakura leaves dry. Wrap each mochi with a leaf (vein side out). Let rest 10–15 minutes before serving.
Notes
If rice is too stiff, sprinkle with water and knead.
Do not over-pulse rice; some texture is desired.
Wrap with leaves vein side out for a beautiful finish.
Avoid refrigerating; mochi hardens when cold.
Eat fresh, ideally within the same day.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Desserts
- Method: Microwave / Assembly
- Cuisine: Japanese