87 calories (one cake, 1/4 of recipe); 2.4 g protein; 0.3 g fat; 18.5 g carbohydrate; 16.8 g net carbs; 5mg sodium; 0 mg cholesterol; 2.0 g fiber
(Makes 4 daifuku cakes)
35 g shiratamako sweet rice powder
20 g sugar
5 g mizuame starch syrup
70 cc water
Sakura-an cherry blossom bean paste (see below for ingredients)
3-4 tbsp katakuriko potato starch
For sakura-an cherry blossom bean paste
10-12 sakura no hana no shiozuke salted cherry blossoms
Beet (only a small amount is needed)
Soak sakura no hana no shiozuke in water.
Change water once or twice, and soak until desired saltiness is achieved (10-30 minutes).
Grate a small amount (1cm) of beet, and add 1-2 tsp water.
Add more beet water to achieve desired pink hue.
Divide sakura-an into four, and make round balls. Sift katakuriko potato starch onto tray, covering a relatively large area (potato starch prevents gyuhi from sticking to tray surface).
Make gyuhi soft mochi rice cake.
In a microwaveable bowl, put shiratamako and a few tablespoons of the 70cc water, and mix well.
Shiratamako has small lumps, so try to mash them, and blend with water.
Remove, and mix well with moistened spatula.
Repeat one more time, microwaving for a shorter time (20-30 seconds).
Empty gyuhi on tray covered with potato starch.
Flatten a mochi piece, aiming to make the center thinner and outside fatter.
Place sakura-an, and wrap it.
- If using salted sakura leaves, 1-2 leaves should be enough for the above recipe.
- Sakura-an often has a strong, dark pink tone. I personally like to keep it light, as seen in the traditional sakura-iro cherry blossom color, which is much subtler than momo-iro peach blossom color, for example.