One thing that I look forward to around this time is seeing the blooms of sakura (cherry blossom). They bloom in full and fall off pretty fast, if you don't time the picking, you'll find them on the ground.
So around this time, I love to walk about every day, even just for a few minutes, so I don’t miss anything emerging. That’s the beauty of spring, so much excitement.
There are so many things you can do with sakura blossoms: teas, cakes, and syrup. They’re full of antioxidants with a hint of almond and rose mixed together.
It is great to preserve Sakura for biscuits, tea, or cakes.
This time, I’m going to make something special.
My daughter has been keen on playing Geshin Impact recently and cooking mochi in the game. One day, she said, “I wish this were real so I could taste it"
So today, I thought, why not make that mochi real for her?
I visited the nearby sakura tree, which was in full bloom. I stayed for a bit under this tree.
I picked a few of its beautiful flowers and headed home to make the Genshin mochi.
So here’s how I made it...
🌸 Sakura Mochi with Cocoa Filling 🌸
🌸 Ingredients (Makes 8)
Mochi Dough
1 cup (160g) glutinous rice flour (shiratamako or mochiko)
½ cup (100g) sugar - (optional or adjust to taste)
320 ml water
A large handful of fresh sakura blossoms (approx. 20–25 small blooms)
Cornstarch or potato starch, for dusting
Cocoa Filling
4 tbsp unsweetened cocoa powder
4 tbsp powdered sugar (adjust to taste)
2 tbsp milk or cream
1 tsp honey or maple syrup (optional, for smooth texture)
Topping
8 pickled sakura leaves, rinsed and patted dry
extra fresh sakura petals or blossoms for garnish
🌸 Instructions:
🌸 Steep the Sakura Blossoms
Rinse the large handful of fresh sakura blossoms.
Steep them in 320 ml hot (not boiling) water for 15–20 minutes until lightly pink and aromatic.
Strain the flowers, and optionally mash a few into the water to intensify colour and floral taste.
🌸 Prepare the Cocoa Filling
Mix cocoa powder, powdered sugar and milk/cream in a bowl.
Stir to form a smooth, thick paste.
Add honey/maple syrup if using to add gloss.
Chill for 15–20 minutes to firm up, then divide into 8 small balls.
🌸 Cook the Mochi Dough (Double Boiler Method)
In a heatproof bowl, whisk together:
1 cup glutinous rice flour
½ cup sugar
All 320 ml sakura blossom-infused water
Stir until smooth.
Set over a pot of gently simmering water (double boiler).
Stir constantly for 10–12 minutes, until thick, elastic, and glossy.
🌸 Shape the Mochi
Dust your hands and a clean surface generously with starch.
Let dough cool until warm but workable.
Divide into 8 portions and flatten them.
🌸 Assemble
Add a cocoa filling, then gently roll to wrap the filling.
🌸 Top with Sakura Leaf
I blanched briefly in hot water to get it more flexible.
Wipe dry well.
Wrap each mochi with a Sakura leaf, pressing gently and decorate with fresh blossom petals.
Store covered at room temp for a few hours or chill and soften later by letting them sit at room temperature or gently steaming.
I surprised my daughter with these, and she was amazed they were real! Her eyes twinkled with happiness as she ate them.
These are was soft and chewy with that delicate cherry blossom flavour, and filled with sweet cocoa, and the sakura leaf and flower added that nice freshness!
Hm hmm, pair with green tea, Yum! I also enjoyed this Genshin Impact Mochi! Hehe :)
I think I may have just brought the Sakura Mochi from Genshin Impact into the real world—or at least not far from it!
Have a wonderful day!
Mariah 🌸😊💕