Sakura Mochi with Red Bean Paste

Rinse the pickled cherry blossom leaves thoroughly under cold water to remove excess salt. Gently pat dry with paper towels.

In a microwave-safe bowl, combine the mochiko, sugar, and water. Mix well until there are no lumps.

Add the red food coloring and mix until the batter is evenly pink.

Cover the bowl with plastic wrap, leaving a small vent for steam to escape. Microwave on high for 2 minutes. Stir well and microwave for another 1-2 minutes, or until the mochi is translucent and sticky.

Alternatively, steam the mixture over high heat for about 15-20 minutes, until translucent. Stir occasionally during steaming.

While the mochi is still warm, divide it into 4 equal portions.

Shape each portion into a flat, round disc. Place a spoonful (30g) of anko in the center of each disc.

Carefully wrap the mochi around the anko, pinching the edges to seal completely.

Wrap each mochi ball with a rinsed and dried pickled cherry blossom leaf. The leaf can be whole or gently torn to better fit the mochi.