|Ingredient||15 rolls||15 rolls|
|pastry flour||¾ cup||90g|
|shiratamako (sweet rice flour)||1½ tsp.||1½ tsp.|
|water||½ cup||120 ml|
|preserved sakura leaves||15 leaves||15 leaves|
|preserved sakura blossoms (optional)||15 blossoms||15 blossoms|
|vegetable oil||as needed||as needed|
Sakuramochi, meaning “cherry blossom mochi,” is a confection something like a miniature Japanese crepe. This Kanto variation is composed of a piece of mochi dough wrapped around a dollop of anko and topped with a fragrant sakura leaf. Don’t be fooled by the appearance of the leaf; preserved sakura leaves have a delicate texture and taste distinctly floral, not at all like the greenery they appear. The resulting blend of spring perfume and soft textures is often eaten at sakura viewing parties or on Girls’ Day, but you can enjoy the elegant evocation of the season whenever and wherever you eat this very Japanese treat.