Ultimate, Prepare Easy Domyoji Sakura Mochi in the Microwave Delicious Simple

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6 ingredients, 6 steps, cooking Easy Domyoji Sakura Mochi in the Microwave

Good Morning every body, now you can present recipe Easy Domyoji Sakura Mochi in the Microwave with 6 ingredients and 6 steps. Below this is how to make it, please read carefully.

In cooking there are some level that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 6 ingredients and 6 stages of easy cooking Easy Domyoji Sakura Mochi in the Microwave.

Ingredients for Easy Domyoji Sakura Mochi in the Microwave

1. You need 150 grams : Domyojiko.
2. It’s 1 tbsp : Castor sugar.
3. Prepare 300 ml : Boiling water.
4. It’s 1 dash : Red food colouring.
5. You need 500 grams : Anko.
6. You need 12 : Salt preserved sakura leaves.

If all composition Easy Domyoji Sakura Mochi in the Microwave it’s ready, We’re going into the cooking stage. Below is how to cooking with fast.

Stages Cooking Easy Domyoji Sakura Mochi in the Microwave

1. Add the white sugar and boiling water to a bowl and dissolve the sugar. Add the red food colouring by dripping it off the end of a skewer. When you have a faint pink colour, stop and mix in the domyojiko.
   
2. Cover the bowl in cling film and microwave for 3 minutes. Take the bowl out, give it a stir and put back in for a further 3 minutes. Take it out again and leave the wrap on to allow the mixture to steam for 10 minutes.
   
3. During this time, separate the anko into 12 equal portions and roll into balls. According to the instructions on the packet of sakura leaves, either rinse with water or leave them to soak.
   
4. Separate the mixture from Step 2 into 12 equal portions. Place 1 portion on top of a sheet of cling film and using wet hands, stretch it out thinly. Place a ball of anko on top.
   
5. Use the cling film to wrap the domyoji-ko mixture around the red bean paste and form into a ball. Then peel off the cling film and use wet hands to press it into an oval shape.
   
6. Remove the stem from the cherry leaf and wrap around the mochi so that the vein side is showing on top.
   
7. Finish and Enjoy.

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