Sakura Rum Squishy Cake Recipe
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- 1 lb of mochi gomei, short grain rice or glutinous rice flour
- 1 bundle of fresh Sakura leaves, also known as Cherry Blossom leaves
- 2 shots of Cuban Rum, Sake or Rum
- 1/2 cup of liquified rock sugar
- Water (you need to make your own judgment)
- 1/3 cup of sifted powdered sugar
How to make Sakura Rum Squishy Cake
I combined my grandmother's Cuban mochi recipe with a twisty version of my own. I've made it a few times for parties and their always a hit in the summer when I lay a strip of mango on top or serve in its bundled up leaf. A lot of patience went into making this, so if you have patience, this is good for you. =]
- Pound mochi gomei into a fine powder flour form. The flour should feel like beach sand if done correctly.
- Mix water and liquified rock sugar together and then blend with mochi gomei flour. This should create a fine white sticky paste.
- Once it looks gooey enough, add 2 shots of Cuban Rum and continue blending. The paste should have a nice vermillion color tone to it.
- Pour paste into a lipped plate and steam for one hour. To make sure that its done, poke a toothpick through it. It should come out clean.
- Remove gomei paste from steamer and then set aside for about 30-40 minutes.
- As the paste is cooling. Lay Sakura leaves on a plate, parchment paper or table.
- Add a little powdered sugar to the leaves.
- This is where you get to use your hands. Wet your hands, use a spoon to scoop out a good ball and knead into a small oval shaped cocoon.
- Place gomei ball onto one end of of a Sakura leaf and roll. You should have about 35-50 little cocoon burritos.
- Once you have cleared finished wrapping your cocoon burritos, place some Saran wrap over it and let sit in a cool place for 3-4 hours. This is to let the flavors of the sakura leaf and the gomei cocoons to bind.
- Once 4 hours is up, you may unwrap the sakura leaf and nibble. Or, combine with a piece of fruit.