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Sakura Mochi (Cherry Leaf Rice Cakes)


  • 20g of shiratamako (rice flour for dumplings)
    1-1.5 cups of water
    70g soft flour
    2 tablespoons of sugar
    red food coloring - as needed
    160g of nerian sweet bean paste
    8 salted cherry leaves
    salad oil - as needed


  1. 1

    Add shiratamako flour to a bowl. Mix while adding water little by little, until no lumps are present.
  2. 2

    Add soft flour and sugar, and continue to mix until the batter reaches a consistency similar to tempura batter.
  3. 3

    Once a smooth liquid is formed, add red food coloring to create a light pink color.
  4. 4

    Lightly oil a saute pan with salad oil. Spoon batter from step 3 to form oval cakes, and cook. Once one side is cooked, flip to cook both sides.
  5. 5

    Divide nerian bean paste into eight portions, and roll out. Place bean paste on cooked cakes, and spread paste along the long axis. Roll cakes from the side.
  6. 6

    Remove excess moisture from salted cherry leaves. Wrap each cake from step 5 with a leaf.


This kanto (east Japan) style rice cake is easy to make at home. An electric hotplate can also be used to cook the batter.