Spread the temizu on your palms and fingers before you start rolling the sweet red bean paste or glutinous rice into balls. I use a 1:5 ratio, by weight: 1 Tbsp of sugar (12 g) and 4 Tbsp of water (60 g). This syrupy water is called temizu (手水)-literally “hand water” in Japanese-and it’s typically made with one part of sugar and one part of water. I used to use just water for this process, but I found the sugar-water syrup makes it easier and keeps the food safe. The amount is so little that I can’t measure it for you, so you have to figure it out on your own and I hope my tips are helpful. This way, I don’t accidentally make the rice water too red. Then, using a small spoon, I gradually added the red water to the rice water until the color turned into a pale, pastel pink. First, I prepared a small bowl of red water by adding a tiny drop of red coloring powder to the water. I added a little too much and it was too late to dilute it. My biggest mistake when I first made sakura mochi was that I added the food coloring powder directly to the pre-measured rice water while the glutinous rice was soaking. Sakura Mochi Cooking Tips Tip 1: Gradually add color Salt-pickled cherry blossoms – Nihon Ichiban / Amazon.
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