Classic Hanabiramochi Recipe

2022-10-31

By Japanese Cuisine Master

Japanese Cuisine

Dessert

Make this sweet and charming Japanese dessert with this easy Hanabiramochi recipe. Perfect for any occasion!

Pitfalls on Hanabiramochi

 Making the dough: The dough used to make Hanabiramochi is made from mochiko (glutinous rice flour). Achieving the right consistency of the dough can be challenging, as it needs to be soft and pliable but not overly sticky.

 Shaping the mochi: Hanabiramochi is typically shaped into a flower shape. Shaping the mochi petals and maintaining their shape can be challenging, as the petals can easily break or lose their form.

 Filling the mochi: Hanabiramochi is traditionally filled with sweetened red bean paste or other fillings such as strawberries or chestnuts. Filling the mochi in the right amount and shape can be challenging.

 Coating the mochi: Hanabiramochi is typically coated with katakuriko (potato starch) to prevent the petals from sticking together. Achieving the right amount of coating can be a challenge, as too much or too little can affect the taste and texture of the mochi.

 Serving and storing: Hanabiramochi is best served fresh and should be stored in a cool and dry place to prevent it from drying out. Storing and serving Hanabiramochi in the right conditions is crucial to maintain its texture and flavor.

Ingredients

• 150g mochiko (sweet glutinous rice flour)

• 120ml water

• 50g sugar

• potato starch

• red food coloring powder

• white bean paste

Instructions

1. In a mixing bowl, add mochiko, sugar, and water. Mix them well.

2. Take a small amount of the dough and add red food coloring powder. Mix well until you achieve a pink color.

3. Dust a work surface with potato starch and knead the white dough and pink dough.

4. Divide the white dough into small balls.

5. Take a pink dough and flatten it with your fingers. Put 1 tsp of sweetened white bean paste in the center and enclose the filling by wrapping the dough around it. Pinch the edges to make a petal shape.

6. Repeat the process for all the dough balls.

7. Dip each hanabiramochi ball in potato starch to avoid sticking, and arrange them on a plate.

8. Serve and enjoy!

Preparation Time 20 min

Cook Time 40 min

Total time 60 min

Nutrition Facts

Calories: 150

Fat: 1 g

Saturated Fat: 1 g

Carbohydrates: 33 g

Fiber: 1 g

Sugar: 16 g

Protein: 2 g

Regional Ingredients Variations of Hanabiramochi

Kanto region, they may add sweet red bean paste (anko) to the mochi dough and garnish it with cherry blossom petals, creating a dish known as "Sakura Hanabiramochi".

Kyoto, they may use green tea powder (matcha) to color and flavor the mochi dough, and fill it with sweetened white bean paste (shiro-an), creating a dish known as "Matcha Shiro-an Hanabiramochi".

Hiroshima, they may stuff the mochi dough with a mixture of sweet white bean paste (shiro-an) and sweet chestnut puree, creating a dish known as "Kuri-shiro Hanabiramochi".

Tohoku region, they may use pickled cherry blossom petals (sakura-zuke) to garnish the mochi, creating a dish known as "Sakura-zuke Hanabiramochi".

Okinawa, they may use purple sweet potato to color and flavor the mochi dough, and fill it with sweetened purple sweet potato puree, creating a dish known as "Beni-imo Hanabiramochi".

Make Hanabiramochi at home with this easy Japanese recipe! This sweet and charming dessert is perfect for any occasion. Share your delicious creations on social media using hashtags like #hanabiramochi #Japanesedesserts #sweetglutinousriceflour #sweetenedwhitebeanpaste.