Cherry Blossom Mochi with Sweet Azuki Bean Filling
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Cooking tools:
- Donabe
- Cheesecloth
- Kitchen scale
- Colander
- Chef's knife
- Cutting board
- Measuring spoon
- Mixing bowl
- Spoon
- Paper towel
- Stove
Ingredients
- 20 or so salt-preserved sakura (cherry blossom) flowers with the stems on
- 12 salt-preserved sakura (cherry blossom) leaves
- 5 oz (150 g) anko (sweet azuki bean paste)
- 8 oz (240 g) domyoji mochi flour
- 1 tablespoon granulated sugar
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