Sakura Mochi Cloud Cakes with Matcha Dust

Instructions

1. 1

   In a large bowl, combine glutinous rice flour, sugar, and salt. Gradually whisk in water until a smooth batter forms. Add sakura essence and red food coloring, mixing until evenly distributed. (10 minutes)

   ~10 min
2. 2

   Pour the batter into a heatproof bowl and cover with plastic wrap. Steam over boiling water for 30 minutes, or until the batter is translucent and cooked through. (30 minutes)

   ~30 min
3. 3

   While the mochi is steaming, divide the red bean paste into 8 equal portions and roll each into a ball. (5 minutes)

   ~5 min
4. 4

   Once the mochi is steamed, carefully remove from the steamer and let it cool slightly for about 5 minutes. (5 minutes)

   ~5 min
5. 5

   Dust your work surface generously with cornstarch. Transfer the warm mochi to the dusted surface. Knead gently for 2-3 minutes until it becomes pliable. (3 minutes)

   ~3 min
6. 6

   Divide the mochi into 8 equal portions. Flatten each portion into a disc. Place a ball of red bean paste in the center of each disc and carefully wrap the mochi around it, sealing the edges. (15 minutes)

   ~15 min
7. 7

   In a small bowl, mix matcha powder with a tablespoon of cornstarch to prevent clumping. Sift this mixture through a fine-mesh sieve to create a fine dust. (2 minutes)

   ~2 min
8. 8

   Gently dust the mochi cakes with the matcha powder. For an extra touch, lightly torch the surface of the mochi for a slightly toasted aroma and a beautiful visual effect. (2 minutes)

   ~2 min
9. 9

   Allow the Sakura Mochi Cloud Cakes to cool completely before serving. (100 minutes)

   ~100 min