ScarlettSakura Wagashi
December 24th 2008 06:00
Sakura Wagashi
About Sakura wagashi – Sakura Mochi
When we speak of wagashi you will notice that a particular Japanese ingredient, called Anko is very prominent. But it seems that Anko has a particular sweetness that isn't really popular for Western taste buds. Japanese people can't live without Anko!
Even though Japanese food is generally healthy, the amount of calories is the same as in western sweets, high! But the fat content is super low in Japanese Wagashi. In wagashi there is a huge amount of vegetable protein present with a nutritious vegetable base. There is almost no animal base fat that could be extremely bad for your cholesterol. So, the common ingredients are beans, vegetable gelatin and yams that contain so much fiber! All in all, wagashi is generally healthy compared to your average Western sweets.
Wagashi is made to feature in seasonal events in Japan, always using seasonal ingredients. For example, the Sakura Mochi (cherry blossom rice cake) And the Kashiwa Mochi (rice cake wrapped up in An oak leaf) are available only in spring time. Also, wagashi which served in the tea ceremony, give a portrait of the season of the year.
Wagashi is very interesting food. Wagashi gives us pleasure. You can enjoy experiencing the seasons from wagashi. You can enjoy looking at Wagashi because many wagashi have beautiful appearances. Of course, you can enjoy eating and smelling it, too.
INGREDIENTS
Makes 8
For wrapping
10 gm flour
20 gm gllutinous rice flour
20 gm rice flour
10 gm sugar
80 gm full-cream milk
20 gm condensedmilk
15 gm corn oil
strawberry essence, as needed
pandan leaf essence, as needed
yellow edible colouring, as needed
For filling
320 gm jackfruit seed paste
100 gm sugar
60 gm corn oil
1. For the wrapping. Sift together the flour, glutinous rice powder and rice powder into a bowl.
2. Fold in the sugar and milk, mix until it becomes a batter.
3. Divide the batter into two portions. Add the strawberry essence to one portion.
4. Divide another portion into two halves, add in pandan leaf essence and yellow edible colouring to each respectively.
5. Put the three bowls of mixture into a steamer and steam over water on high heat for about 30 minutes until cooked.
6. Remove from heat. Leave the mixture to cool.
7. Knead each mixture individually until becomes dough of good texture.
8. Roll the three kinds of dough into 10 gm pink balls and 1 gm green balls in your hands. Set aside.
9. To make the filling, place all the filling ingredients in a heavy frying pan,stir-fry rapidly until thicken. Leave from the pan and allow to cool. Then rub into 15 gm balls each. Set aside.
10. To make the Sakura wagashi balls, roll a pink ball and then press to flatten. Place a green ball in the centre and press it into a thin sheet. Then wrap in some filling and rub it into a ball. Print some lines on it.
11. Make the yellow balls into fine strings with a sieve. Put some on the sakura wagashi balls as stamen.
12. Serve.
**From “Fine Desserts with Less Sugar” and “Toraya English Web Page”**
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