Ingredients
100 grams Domyoji-ko (coarse rice powder)
10 grams Sugar
150 ml Boiling water
1 dash Red food coloring
160 grams Anko of your choice
8 Cherry leaves preserved in salt
Method
Sources
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Silicone molds for uniform mochi — daifuku, mochi ice cream
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Precision cake baking — scientifically tested formulas
Cocktail technique manual — ice, shaking, stirring, carbonating
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Soak the cherry leaves in water for about 15 minutes, to remove the salt. Drain and pat dry. Divide the bean paste into 8 portions and form into balls. In a heatproof bowl, mix the rice powder, sugar and boiling water, and stir well. Color the mixture with red food coloring dissolved in water to make pink. Lightly cover with plastic wrap and let stand for 10 minutes. Cook for 2 minutes at 600w in the microwave. Let sit and steam for 15 minutes. Mix with a wooden spatula until sticky. Wet your palm, and spread 1/8 of the rice dough on your hand. Put a bean paste ball in the middle, and wrap it up. Roll it up in a cherry leaf, so the top of the leaf faces inside.