Easy, Delicious, and Beautiful Sakura Cherry Blossom Mochi

• 50 grams Cake flour
• 20 grams Shiratamako
• 110 grams Water
• 2 tbsp Granulated sugar
• 200 grams Koshi-an red bean paste
• 8 Sakura flowers (pickled)
• 8 Sakura leaves (pickled)

1. Using a wooden spatula, mix shiratamako and a little bit of water together in a bowl until the batter is smooth.
2. Once the batter is ready, gradually stir in the sugar and about half of the water.
3. Sift the cake flour into the bowl.
4. While you stir, gradually add water to avoid clumps.
5. Once it's all mixed, let stand for 10 minutes.
6. Soak the leaves and petals in water to remove the salt.
7. Divide the koshi-an into 8 barrels (25 g each).
8. Lightly coat a frying pan with oil (not listed) and heat on low.
9. Pour batter into the pan, creating an oval pancake 12 cm long and 8 cm wide.
10. Once it's cooked through and dried, flip over.
11. After flipping, it should be done in about 10 seconds.
12. Once the mochi is cool, wrap it around the filling.
13. Wrap a sakura leaf around the filled mochi.
14. Top with sakura petals and serve.
15. If you don't have petals, you can color the mochi pink.

flour, shiratamako, water, sugar, flowers

Taken from cookpad.com/us/recipes/169668-easy-delicious-and-beautiful-sakura-cherry-blossom-mochi (may not work)