Light pink crepes, sweet red bean filling, and the floral aroma of salted sakura leaves—Kanto-style Sakura Mochi is a delicate and traditional Japanese wagashi that’s perfect for spring. In this step-by-step recipe, we’ll show you how to make this classic treat from scratch using natural coloring, along with tips for achieving that signature chewy-yet-tender texture. No artificial dyes required!
Hi! I’m Cassandre, and today on Caramel Loafing, we’re diving into one of Japan’s most beloved seasonal treats: Kanto-style Sakura Mochi (桜餅/さくらもち).
Sakura mochi comes in two main styles: the Kanto version (most famously from Chomeiji Temple), and the Kansai version. The Kanto version, which we’re making today, features a pink-hued crepe filled with red bean paste and wrapped in a pickled sakura leaf. The Kansai version, on the other hand, uses domyoji-ko (or glutinous rice) to form a soft rice ball around the filling. It’s also wrapped in sakura leaves and occasionally topped with a salted cherry blossom.
Both styles are relatively easy to make at home, though the steps can be a bit detailed. In this guide, I’ll also share tips like how to use natural coloring instead of food dye, how to cook the crepe skins just right, and how to prep your sakura leaves and blossoms. I hope you’ll give it a try!
Craving Japanese flavors? Try these easy and delicious recipes:
Crispy outside, juicy inside—this Air Fryer Tonkatsu Sandwich delivers all the flavor with none of the deep-fry mess.
A cozy, comforting dish that’s perfect with rice: Nikudōfu (Japanese Simmered Beef & Tofu)
Japan’s #1 comfort food, full of flavor: Japanese Hamburger Steak with Worcestershire Red Wine Sauce
Light, refreshing, and perfect for meal prep: Japanese Pickled Ginger (Gari & Beni Shōga)
And a summertime favorite you’ll want to make again and again: Mentaiko Cucumber Salad
Kanto-Style Sakura Mochi Recipe
Ingredients
Makes 4 sakura mochi (the batter makes about 6 to 7 crepes)
- 2 salted sakura leaves
- 2 salted sakura blossoms
- A small piece of raw beetroot, diced
- 95ml water
- 10g (0.35 oz) glutinous rice flour
- 50g (1.76 oz) cake flour
- 12g (0.42 oz) granulated sugar
- 88g (3.1 oz) red bean paste
** You can use store-bought red bean paste, or make your own from scratch. Since this dessert is essentially made of just two components—crepe and red bean filling—the quality of the red bean paste really makes a difference.
*** We used homemade tsubuan (chunky red bean paste). You can find the full recipe on our sister site here: How to Make Chunky Red Bean Paste
Instructions
- Soak the diced beetroot in 95ml of water. Gently press the beet to extract a natural pink dye. Let the mixture sit for about 10 minutes.
- Take a small portion of the beet-colored water and whisk with the glutinous rice flour to form a smooth paste.
- Add the sugar and stir until fully dissolved and no lumps remain.
- Gradually mix in the cake flour and the remaining beet water, whisking until fully combined.
- Strain the batter through a sieve, cover with plastic wrap, and refrigerate for 30 minutes.
- Meanwhile, rinse the salted sakura leaves and blossoms to remove excess salt. Soak in water and set aside.
- After chilling, stir the batter gently. Preheat a nonstick skillet over medium-low until warm, then reduce to low heat.
- Lightly grease the skillet using a paper towel with a minimal amount of oil (thinly and evenly coated).
- Pour the batter into the pan to form an oval-shaped crepe. Once the surface is about 70–80% set, flip it and cook the other side for 10 more seconds. Remove from pan.
- Trim off the stems of the sakura leaves. Pat the blossoms dry with a paper towel.
- Take about 22g (0.78 oz) of red bean paste and wrap it with a crepe. Shape as desired—our video shows four different Kanto-style variations you can try.
Watch the full recipe video here: Kanto-Style Sakura Mochi Recipe