Sakura Flavored Spring Mochi Cake

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Celebrate Japan's cherry blossom season with this delicate steamed mochi cake, lightly perfumed with sakura essence and layered with sweet white bean paste. Each square is garnished with a salt-pickled cherry blossom for an authentic touch of hanami tradition. The result is a pillowy, floral dessert that feels as fleeting and beautiful as spring itself.

Nutrition Facts

Per serving (estimated)

• 425 kcalCalories
• 19 gFat
• 14 gSaturated Fat
• 64 gCarbs
• 2 gFiber
• 26 gSugar
• 5 gProtein
• 110 mgSodium
• 180 mgPotassium
• 45 mgCalcium
• 1.5 mgIron
• 1 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the Sakura Mochi Cake

• 1 1/2 cups glutinous rice flour (mochiko)
• 1/2 cup granulated sugar
• 1 cup full-fat coconut milk
• 1/2 cup water
• 1 tsp sakura (cherry blossom) essence
• 2-3 drops natural pink food coloring or beet juice

For the White Bean Filling

• 1 cup shiro-an (sweet white bean paste)
• 2 tbsp unsalted butter, softened
• 1 tbsp heavy cream
• 1/2 tsp vanilla extract

For Garnish

• 4-6 salt-pickled sakura flowers, rinsed and patted dry
• 1 tbsp toasted white sesame seeds
• 1 tsp matcha powder, for dusting
• 2 tbsp unsweetened shredded coconut
• 1 tbsp dried edible rose petals (optional)

Directions

1. Line an 8-inch square baking pan with parchment paper, leaving overhang on the sides for easy removal, then lightly grease the parchment.
2. In a large mixing bowl, whisk together the glutinous rice flour and granulated sugar until evenly combined.
3. In a separate bowl, whisk the coconut milk, water, sakura essence, and pink coloring until the color is uniform.
4. Gradually pour the wet mixture into the dry ingredients, whisking continuously until the batter is completely smooth with no visible lumps.
5. Pour the batter into the prepared pan, cover tightly with aluminum foil, and steam over rapidly boiling water for 25-30 minutes, until the center is firm and slightly translucent.
6. While the mochi steams, prepare the filling by beating the softened butter, heavy cream, and vanilla into the shiro-an until smooth and easily spreadable.
7. Remove the steamed mochi from the heat and let it rest, covered, for 10 minutes to set.
8. Lift the mochi out of the pan using the parchment overhang and spread the white bean filling evenly over the surface in a thin, even layer.
9. Cut the cake into 6 squares and transfer to serving plates.
10. Garnish each square with a pickled sakura flower, a sprinkle of toasted sesame and shredded coconut, and a delicate dusting of matcha powder just before serving.

Cook’s Notes

• Use shiro-an (white bean paste) for a more delicate, less assertive sweetness than the traditional red bean anko.
• Rinse salt-pickled sakura flowers briefly under cool water and pat dry to remove excess salt before garnishing.
• For a vegan version, substitute the butter and cream with equal parts of plant-based butter and coconut cream.
• Mochi is best enjoyed the same day at room temperature; refrigeration will harden the texture and dull the floral aroma.
• If sakura essence is unavailable, combine 1 tsp rose water with 1/2 tsp almond extract for a similar floral profile.

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