Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Cherry | 1 cup (138g) | 87 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups azuki beans
- 1¾ cups sugar
- ½ tsp salt
- 2 cups mochi rice (sweet glutinuous rice)
- 2 cups water
- red food coloring
- sakura leaves (cherry leaves)
Directions
Boil sakura leaves in salted water.
Soak azuki beans in water.
In 10 cups of water, boil azuki beans: remove beans from water, then add 3 cups of water and cook for 2-3 hours.
Add water as necessary.
Wash mochi rice well, then add 2 cups of water.
Add some red food coloring.
Let stand for 2-3 hours, then cook rice.
Drain beans and place into a cloth bag and squeeze well.
Place beans into pan and add sugar and salt; mix well.
Cook over low heat for 10 minutes, stirring often.
Form into teaspoon-sized balls.
When rice is cooked, add sugar and pound well (this will take a lot of time and effort.
It needs to be smooth and gooey).
Form rice into balls a little larger than azuki balls.
Using fingers, wrap rice balls around azuki balls.
Wrap with sakura leaves and serve.