I made this for the first time a few months ago, in the slow weeks before our trip to Japan, when cherry blossoms were on my mind in the kitchen long before they were on the trees. Sakura blossoms steeped into warm milk, a buttery batter made with sweet rice flour, and a ribbon of rhubarb swirled through the pan — soft and floral, lightly chewy, streaked with pink.
When we finally arrived, the blossoms were everywhere. Pink in the parks, falling onto sidewalks, wrapped around mochi and folded into ice cream. We came home with salt-pickled cherry blossoms, and I made the mochi again — this time with the trip just behind us, the season still soft in our minds.
Ingredients You’ll Need for This Cherry Blossom & Rhubarb Mochi
Rhubarb. Cooked gently with sugar into a soft, glossy ripple.
Granulated sugar. Sweetens both the rhubarb and the batter.
Unsalted butter. Melted into the batter for richness.
Eggs. Give the mochi its soft structure.
Almond extract. A small amount that pairs beautifully with rhubarb and cherry blossom.
Sweet rice flour (mochiko). The base of the cake, giving it its soft, chewy texture.
Baking powder. Adds a light lift.
Salt. Balances the sweetness.
Salt-pickled cherry blossoms (sakura). Steeped in the milk for a delicate floral note.
Whole milk. Warmed with the cherry blossoms before being added to the batter.
Baker’s Notes
Salt-pickled cherry blossoms (sakura) are preserved in salt. Rinse them well under cold water before steeping in the milk.
The rhubarb ripple can be made a day ahead and kept in the refrigerator. Let it come to room temperature so it spreads easily through the batter.
If sakura is difficult to find, the mochi is still lovely with the almond and rhubarb on their own.
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Cherry Blossom & Rhubarb Mochi
Ingredients
Rhubarb Ripple
1½ cups (225 g) rhubarb, cut into ½-inch pieces
⅓ cup (65 g) granulated sugar
1 tablespoon (15 ml) water
1 teaspoon lemon juice
Pinch salt
Sakura Milk
1½ cups (360 ml) whole milk
15 g salt-pickled cherry blossoms, soaked and desalted
Mochi Batter
½ cup (113 g) unsalted butter, melted and cooled slightly
¾ cup (150 g) granulated sugar
3 large eggs, room temperature
⅛ teaspoon almond extract
1½ cups (180 g) sweet rice flour (mochiko)
¼ teaspoon salt
1 teaspoon baking powder
Instructions
- Place the salt-pickled cherry blossoms in a small bowl of cool water and let soak for 20-30 minutes to desalt. Drain and gently pat dry.
- Make the rhubarb ripple. Place the rhubarb, sugar, water, lemon juice, and salt in a small saucepan. Cook over medium heat, stirring occasionally, for 10-15 minutes, until the rhubarb is very soft and glossy. Blend until completely smooth, then strain through a fine mesh sieve. Return the purée to the saucepan and cook over low heat, stirring, for another 2-4 minutes, until thickened enough to coat the back of a spoon. Cool completely.
- Make the sakura milk. Place the desalted cherry blossoms and milk in a small saucepan. Warm gently over low heat until steaming but not boiling. Cover and let infuse for 20 minutes. Strain and cool to room temperature.
- Heat the oven to 350°F. Line an 8×8-inch pan with parchment, leaving overhang on two sides.
- In a large bowl, whisk together the melted butter and sugar until smooth. Add the eggs and whisk until glossy. Whisk in the almond extract and cooled sakura milk.
- In a separate bowl, whisk together the sweet rice flour, salt, and baking powder. Add to the wet ingredients and whisk until completely smooth.
- Pour all of the batter into the prepared pan. Spoon the rhubarb purée over the surface in dollops.
- Use the tip of a knife to make a few long, gentle passes through the batter to ripple the rhubarb.
- Bake for 45-55 minutes, until the center is just set and the surface springs back lightly when touched.
- Cool completely in the pan, then lift out using the parchment and cut into squares.
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