Dish

Hanabiramochi

Hanabiramochi is made by wrapping sweetened red bean paste in a thin layer of mochi, which is then dusted with kinako (roasted soybean flour) or katakuriko (potato starch). It has a soft, chewy texture and a sweet, nutty flavor.

Asian cuisine› East Asian cuisine› Japanese cuisine

Dessert

Origins and history

Hanabiramochi originated in the Kansai region of Japan and is traditionally eaten during the spring season. It is said to represent the petals of cherry blossoms.

Dietary considerations

Suitable for gluten-free and vegan diets. May contain soy.

Variations

There are many variations of hanabiramochi, including ones filled with white bean paste or chestnut paste. Some recipes also call for adding matcha powder to the dough.

Presentation and garnishing

Hanabiramochi is typically served on a small plate or dish, and is often garnished with a small piece of fruit or a sprinkle of kinako or katakuriko. When making hanabiramochi, it is important to work quickly when shaping the mochi, as it can become too sticky if left out for too long. It is also important to use high-quality red bean paste, as this is the main flavor component of the sweet.

Tips & Tricks

Hanabiramochi is best enjoyed fresh, as the mochi can become hard and lose its texture over time. Store in an airtight container in the refrigerator for up to 3 days.