Cherry blossom season is coming soon. Why not making Sakura Mochi at home.

120g of Domyoji* （道明寺３割）
180ml of Water　
2tbsp of sugar

12 Salted Sakura leaves

240g of Koshian (red beans paster )

＜sugar syrup＞
Sugar　10g
Water　20g

＜Preparation＞
ー Soak salted sakura leaves in water for about 35min to remove some salt (don’t remove completely)
ー Make 20g red beans balls (20g x12)
ー Dissolve coloring (red) in small amount of water (no need to add if you prefer)
ー Make sugar syrup or you can use little oil

＜Instruction＞
１　Put Domyoji, water and coloring in microwave proof bowl and soak them for 15 min. Liquid will be gone.
２　Put lid on and microwave(600w) for 4min30sec.
３　Leave aside and let it steam for 10 min (lid on)
４　Sprinkle sugar and mix with wooden spatula gently in cutting motion.
５　Divide dough into 12 pieces (roughly 25g each ). Wet your hands with sugar syrup and wrap red beans ball with dough in round shape.
６　Wrap Sakura leaves around.

*Domyouji ko is dried sticky rice after steamed and cooked.

＜＜You tube↓＞＞
How to wrap Sakura Mochi
How to rap Sakura mochi