8 Serves
105 Mins
Soak the pickled cherry blossom leaves in a bowl of cold water to remove excess salt, then pat dry with paper towels.
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JapaneseVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
88 µg / 400 µgCalcium
110 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
99 mg / 420 mgPhosphorus
278 mg / 1,250 mgPotassium
547 mg / 4,700 mgSodium
29 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
5 g / 28 gSugar
4 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
Combine sweet rice flour, sugar, and water in a mixing bowl until smooth, then steam the mixture in a steamer until translucent and firm.
Divide the steamed mochi dough into equal portions and flatten them on a cutting board.
Place a small ball of red bean paste in the center of each mochi piece and fold the edges to seal, forming a small cylinder.
Wrap each mochi piece with a prepared pickled cherry blossom leaf and serve immediately.
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Mexican
Italian