By Akshara
February 12, 2026
Sakura mochi is part of Japan’s wagashi tradition, sweets often served with tea during seasonal celebrations. It is especially associated with spring and cherry blossom viewing festivals. The soft pink rice exterior reflects the sakura season, while the sweet red bean paste inside keeps the flavour balanced. In many regions, it is wrapped in a lightly salted cherry blossom leaf, which adds contrast. The dessert represents the Japanese appreciation of seasonality and subtle sweetness.
1 cup glutinous rice flour ¾ cup water 2 tbsp sugar A few drops pink food colour ½ cup sweet red bean paste (anko) 8 pickled sakura leaves (optional)
Mix glutinous rice flour, water, sugar, and colour into a smooth batter.
Steam the mixture for 12–15 minutes until thick and sticky.
Let it cool slightly, then divide into equal portions.
Flatten each portion, place red bean paste in the centre, and fold gently.
Wrap with a pickled sakura leaf and serve.