Sweet Flower Cake Tutorials

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Japanese Sweet Flower Cakes, also known as Hanabiramochi, are traditional Japanese desserts that resemble flowers. They are made from sweet mochi (glutinous rice cake) and are often enjoyed during special occasions such as New Year’s celebrations or the spring festival known as Hinamatsuri.

These Sweet Flower Cake Tutorials also known as japanese sweet flower cakes or korean sweet flower cakes are little bite size desserts

These Sweet Flower Cake Tutorials, also known as Japanese sweet flower cakes or Korean sweet flower cakes, are little bite-size desserts that look pretty with so much creativity in there

Japanese desserts are suddenly taking over the world and getting so much love from across the globe. These little sweet flower cakes are mini rice based sweet dumplings that are creatively put together and decorated with flowers, leaves and more


The main components of Japanese Sweet Flower Cakes include:

  1. Mochi: Mochi is made from glutinous rice that is pounded into a sticky and elastic texture. It serves as the base of the flower cake and provides a chewy and soft texture.
  2. Anko (Sweet Red Bean Paste): Anko is a sweet paste made from azuki beans that have been cooked and sweetened. It is a common filling for many Japanese sweets, including flower cakes. Anko adds a rich and sweet flavor to the mochi.


The process of making these flower cakes typically involves the following steps:

  1. Preparation: The mochi dough is made by steaming glutinous rice and then pounding it until it becomes smooth and elastic.
  2. Shaping: The mochi dough is rolled out and cut into round or oval shapes. A small portion of sweet red bean paste (anko) is placed in the center of each piece of mochi.
  3. Folding: The mochi is carefully folded over the anko filling to create a flower-like shape. The edges of the mochi are then pinched together to seal the filling inside.
  4. Decoration: To enhance the visual appeal, the folded mochi is often dusted with potato starch or kinako (roasted soybean flour) to prevent sticking and provide a light coating.

The resulting Japanese sweet flower cakes are soft, slightly chewy, and have a delicate floral appearance. They are typically enjoyed with green tea and are considered a symbol of good luck and prosperity.

It’s worth noting that variations of flower cakes exist across different regions of Japan, with some incorporating different fillings, flavors, or additional decorations.

Sweet Flower Cake Tutorials

Below are a few of the best sweet flower cake videos on how to make these fun sweets which are colorful and creative. Get the recipe and creative techniques on how to make these beauties with the below given videos. We’ve searched for the best and shared it with you in the below tutorials

by Yummyboy

Nerikiri Wagashi by BEMBUM KITCHEN


by Travel Thirsty

or by Informative KITCHEN

Tips for making these sweet flower cakes

Here are some tips to help you make flower cakes:

  1. Use high-quality mochi flour: Mochi flour, also known as glutinous rice flour or sweet rice flour, is the key ingredient for making mochi. Use a high-quality brand to ensure a smooth and elastic texture.
  2. Steam the mochi dough: Steaming the mochi dough is crucial to achieve the desired texture. Follow the instructions on the mochi flour package to steam the dough properly. Be careful not to over-steam it, as it can make the dough too sticky.
  3. Pounding the mochi: Traditionally, mochi is made by pounding steamed glutinous rice with a wooden mallet called a “kine” in a mortar-like container called an “usu.” If you prefer a more authentic method, you can try pounding the mochi using a smooth surface and a wooden pestle. However, you can also achieve good results by using a stand mixer or food processor to knead the dough.
  4. Work quickly with the mochi: Mochi can become sticky and difficult to handle as it cools down. It’s best to work with the mochi dough while it is still warm and pliable. If it starts to harden, you can briefly microwave it to soften it again.
  5. Use plastic wrap or parchment paper: When shaping the mochi into flower petals, use plastic wrap or parchment paper to prevent sticking. Place the mochi dough between two layers of plastic wrap or parchment paper and gently press it down to the desired thickness. This will also make it easier to fold the mochi over the filling.
  6. Keep the work surface dusted: Use potato starch or kinako (roasted soybean flour) to dust your work surface, rolling pin, and hands. This will prevent the mochi from sticking and make it easier to handle.
  7. Experiment with fillings: While sweet red bean paste (anko) is the traditional filling for Japanese Sweet Flower Cakes, you can also try other fillings like matcha-flavored anko, fruit preserves, or even chocolate ganache for a twist.
  8. Be creative with decorations: After folding the mochi into flower shapes, you can enhance the appearance by adding small edible decorations like edible gold or silver dust, sprinkles, or tiny sugar flowers. These extra touches can make your flower cakes even more visually appealing.

Remember that making mochi and flower cakes can be a delicate process, so it may take a few attempts to perfect your technique. Don’t be discouraged if your first batch doesn’t turn out exactly as planned. Practice and patience will help you achieve beautiful and delicious Japanese Sweet Flower Cakes.

Images for Inspiration

These are a few japanese or korean sweet flower cakes made by artist from around the globe. The creativity they’ve used and the styles and beautiful colors will help you gain some ideas for your next sweet flower cake project

Check out the below cakes to know more. Their colorful and gorgeous looking little treats

Cakes by – sprinklebakes, bentomonsters, lovewholesome, savorjapan, sotaku,

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