sakura mochi project -2

This weekend I spent some time to make one of the ingredients for sakura mochi. I cooked sweet rice and dried it for a few days until it became hard like stone, and then ground it to smaller grains using a food processor.
This is what we call 'doumyouji ko' and use for the skin of the sweet, outside adzuki paste. Although, this is West Japan style. In East Japan they use flour instead of this. There seems to be a variety in names and styles depending on the area.


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