Tag Archives: Kinako

Japanese Cakes/Wagashi 6: Creation 2/Sakura Mochi

WAGASHI-SAKURA-MOCHI-2

Sakura Mochi (桜餅) is a variety of wagashi, or Japanese confectionery consisting of a sweet pink mochi (rice cake) and red bean paste, covered with a leaf of sakura (cherry blossom).

Sakura Mochi (桜餅) or Cherry Blossom Mochi has been popular all over Japan since the beginning of gastronomy in the Land of the Rising Sun.
The style of Sakura Mochi differs from the regions in Japan.
Basically, the east of Japan such as Tokyo uses shiratama-ko (白玉粉/ rice flour) and the west side such as Kansai uses dōmyōji-ko (道明寺粉/glutinous rice flour) for “batter”.

WAGASHI-SAKURA-MOCHI
Anko is folded inside a mochi sheet and again inside an edible cherry tree leaf.

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Here the anko is inside white mochi, then folded in cherry tree leaf and topped with an edible cherry flower.

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A smaller, very cute Sakura Mochi: the coloure mochi contains anko and is presented inside an edible cherry tree leaf.

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Sakura mochi as sold over the counter in the Kansai/West Japan Region.
They are also called Sakura Dango/Cherry Balls (no comment, please!LOL)

SIMPLE RECIPE
This recipe is for making Western-style sakuramochi. Serves 8.

INGREDIENTS:
3/4 cup glutinous rice flour
1/3 cup sugar
1 cup water
3/4 cup red bean paste
red food coloring (optional)
8 sakura leaves pickled in salted water

PREPARATION:
Wash pickled sakura leaves and dry.
Boil water in a pan.
Mix glutinous flour in the water.
Cover the pan with a lid and leave it for 5 minutes.
Place a wet cloth in a steamer and put the dough on the cloth.
Steam the dough for about 20 minutes over medium heat.
Remove the steamed dough to a bowl.
Mash the dough slightly with a wooden pestle, mixing sugar into the dough.
Dissolve a little bit of red food color in some water.
Add some of the red water in the dough and mix well.
Divide the pink mochi into 8 balls.
Flat each mochi ball by hands and place red bean paste filling on the dough.
Wrap the filling with mochi and rounds by hands.
Wrap each mochi with a sakura leaf.

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Japanese Cakes/Wagashi 6: Creation 1

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Here is an example of what could be done by a Japanese chef as Wagashi/Japanese Cake!
This particular Birthday Cake creation is the work of Chef Maeda at Kouseido in Osaka City!
Will look around and post other creations whenever I can!

Here is a breakdown of the above:

WAGASHI-VARIETIES-MOMO

“Momo”/Peach

WAGASHI-VARIETIES-MIKAN

“MIkan”/Orange

WAGASHI-VARIETIES-TSUBAKI

“Tsubaki”/Camelia

WAGASHI-VARIETIES-SAKURA

“Sakura”/Cherry Blossom

WAGASHI-VARIETIES-ICHIGO

“Ichigo”/Strawberry

WAGASHI-VARIETIES-MELON

“Meron”/Melon

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Japanese Cakes/Wagashi 5: Recipe-Kinako/Roasted Soy Beans Powder

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Abekawa Mochi from Shizuoka, one served pasted inside red sweetmeats/anko and the others with kinako powder.

As promised here is a simple recipe for kinako/黄な粉, roasted soy beans powder, so often used with Japanese cakes/Wagashi!

MOCHI-KINAKO

Kinako (黄粉 or きなこ), also known as soybean flour, is a product commonly used in Japanese cuisine. In order to create the soybean flour, soybeans are toasted and ground into powder. Its flavor is commonly compared to that of peanut butter.

INGREDIENTS:
Soy beans: 1 cup (200cc)

RECIPE:

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Discard beans showing broken skin or with an unusual colour.

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To make sure of any taking away any humidity, put them inside a clean cloth sack and roll them inside your hands/fingers.

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Use a pan with as thick a bottom as possible. Roast for 12 minutes above medium fire. Stir around with wooden spatula. The soy beans will emit their smell making small “noises” at the same time.

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Transfer to a bamboo basket/zaru or a reipient with small holes to cool off.

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Start slowly processing them inside a food processor/mixer, working 15 seconds at a time, 3 or 4 times. All the beans will probably not be reduced to powder. Transfer powder into earthenware mortar little by little until all the beans are reduced into powder.

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Make sure you get an even powder by crushing it around with a wooden pestle.

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Sieve powder through a fine strainer.

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The powder obtained should be fragrant and almost sweet.

You can turn into a drink if you want to!
Milk: 1 glass, kinako, 2 tablespoons, sugar, 1 tablespoon.

Kinako should be eaten as soon as possible!

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