Whenever spring starts to show up, I get this craving to make Sakura Mochi Rolls. They’re my favorite thing to make when the weather gets warmer. There’s just something about the soft, chewy mochi and the sweet red bean filling that feels so right for the season. They are way easier to make than they look, and their delicate pink color is just so pretty. It’s like a little taste of the cherry blossom festival right in your kitchen.
Ingredients
- 1 cup glutinous rice flour (mochiko or shiratamako works best)
- 1 cup water
- ¼ cup granulated sugar
- 2-3 drops of red food coloring
- ¾ cup sweet red bean paste (anko), store-bought or homemade
- Cornstarch or potato starch, for dusting
- Optional for decoration: pickled sakura leaves or a sprinkle of edible gold flakes
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Step-by-Step Instructions
Step 1: Make the Mochi Dough
Grab a microwave-safe bowl. Dump in the glutinous rice flour and sugar and give them a quick whisk. Start pouring in the water slowly and just keep whisking until everything is nice and smooth. Now, add a couple of drops of red food coloring and mix it in. You’re going for a soft, light pink. You can always add another drop if you want it a bit more vibrant.
Step 2: Cook the Mochi
Cover the bowl with some plastic wrap but leave a tiny opening for steam. Nuke it on high for a minute. Pull it out and give it a really good stir with a wet spatula—seriously, wetting the spatula is a game-changer so the mochi doesn’t stick to everything. Put it back in the microwave for another minute. Do this stir-and-cook routine one more time. You’ll know it’s done when the dough looks kinda see-through and is super sticky.
Step 3: Shape the Rolls
Sprinkle a good amount of cornstarch all over your counter; it’s your best friend for this part. Scrape the hot mochi onto the starchy surface and sprinkle more starch on top. Let it cool for just a minute so you don’t burn your fingers. Then, roll the dough out into a thin rectangle. I like to trim the edges so it looks a little neater.
Step 4: Fill and Roll
Spread your sweet red bean paste all over the mochi rectangle, but leave one of the long edges clean. Now, just roll it up nice and tight into a log, starting from the side with the anko.
Step 5: Decorate and Serve
Okay, this is where you make them look extra special. For that really classic look, you can wrap each piece in a pickled sakura leaf. If you can’t find any, a little dusting of edible gold flakes also looks amazing. Use a sharp knife that you’ve dipped in starch to slice the log into one-inch rolls. They’re best enjoyed right away!
Why This Recipe is a Must-Try!
I am completely obsessed with these Sakura Mochi Rolls. The chewy texture mixed with the sweet filling is just so good. They’re a genuinely beautiful Japanese sweet that makes me feel happy and calm whenever I make them. It’s the kind of treat that just makes you smile. If you give this recipe a shot, I’d love to hear how it went for you in the comments below!
Sakura Mochi Rolls
Make beautiful, chewy Sakura Mochi Rolls at home! This easy recipe creates a stunning Japanese dessert with a sweet red bean paste filling. A perfect taste of spring!
Ingredients
- 1 cup glutinous rice flour (mochiko or shiratamako works best)
- 1 cup water
- ¼ cup granulated sugar
- 2-3 drops of red food coloring
- ¾ cup sweet red bean paste (anko)
- Cornstarch or potato starch for dusting
- Optional: pickled sakura leaves or edible gold flakes
Instructions
- Get a microwave safe bowl. Dump in the rice flour and sugar and mix them. Pour the water in slowly whisking so you dont get clumps. Add a drop or two of red food coloring.
- Cover the bowl with plastic wrap but leave a small space for steam. Microwave it for one minute. Take it out and stir it really well with a wet spatula. Put it back in for another minute then stir it again. One last minute in the microwave. It should look see-through and be crazy sticky.
- Put a LOT of cornstarch on your counter. Turn the hot mochi out onto the starch and sprinkle more on top. Let it cool for a minute. Once you can handle it roll it into a rough rectangle.
- Spread the red bean paste over the mochi. Leave one of the long edges bare. Roll it up into a log.
- Slice the log into one-inch rolls. You can wrap them in pickled sakura leaves or sprinkle a few edible gold flakes on top.