sakura mochi
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5 from 2 votes

Sakura mochi

Traditional Japanese sweets using salted cherry blossom flower on top
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: Japanese
Keyword: #cherry blossom mochi, #sakura mochi
Servings: 6
Calories: 269kcal
Author: Shihoko | Chopstick Chronicles



  • 1 cup glutinous rice
  • 200 g Sweet red bean paste (anko)
  • 100 g water
  • 50 g sugar
  • 15 g salted sakura flower

Sugar syrup for shaping mochi

  • 1/2 gelatine leaf 3cm x 3cm
  • 100 g water
  • 50 g sugar


  • Soak the rice in water overnight.
  • Soak the sakura flower in a bowl of water for 30 minutes.
  • Scoop the flower onto a paper towel and tap dry with paper towel and set aside.
  • Drain the rice and pulse the rice a few times in a food processor.
  • Steam the rice for 20 minutes.
  • Divide the an (red bean paste) into 10 balls (20g each) and set aside.
  • Meanwhile, place the water and sugar in a saucepan. Bring it to boil to dissolve the sugar. Transfer the sugar water to a large bowl.
  • Add the steamed rice to the large bowl. Stir the rice with a wooden spatula to let the rice absorb the sugar water.
  • Make the sugar syrup for shaping by putting all the ingredients in a saucepan and bring it to simmer. When the gelatine has dissolved, turn the heat off.
  • 10. Brush some cling wrap sheet with the sugar syrup and place about 50 g of steamed rice and flatten the rice.
  • 11. Place a red bean paste ball in the centre. Wrap it with cling wrap to shape it and cover the red bean paste ball with rice.
  • 12. Repeat the same for the rest and decorate with the sakura flowers on top.


soaking the rice is not included in the cooking time.
Salted sakura flower is not calculated into the nutrition value.


Calories: 269kcal | Carbohydrates: 62g | Protein: 3g | Sodium: 4mg | Potassium: 23mg | Fiber: 1g | Sugar: 32g | Calcium: 10mg | Iron: 1mg