Strawberry and Sakura Mochi

• 50 grams Domyojiko
• 50 grams Water
• 10 grams Castor sugar or superfine sugar
• 1 dash Salt
• 1 Red food coloring
• 50 grams Koshi-an sweet bean paste
• 1 Whipped cream
• 3 small Strawberries
• 3 leaves Salt-preserved cherry leaves

1. Soak the cherry leaves to remove the sal.
2. (Please soak as needed for the cherry leaves you have.)
3. Put the Domyoji-ko and water in a bowl.
4. Cover with plastic wrap, and leave to soak for an hour.
5. Mix it up using a cut-and-fold motion with a rubber spatula, and microwave for 1 minute 10 seconds at 500 W.
6. Cut and fold in the sugar, salt and food coloring using the rubber spatula until it's evenly mixed.
7. Cover with a tightly wrung out moistened kitchen towel, and leave to cool down at regular room temperature.
8. Spread out a large sheet of plastic wrap.
9. Put the Domyoji-ko dough on it and fold it into a 12cm square.
10. Cover the dough with plastic wrap, and roll it out with a rolling pin.
11. Open up the plastic wrap and cut the dough into elongated trapezoids as shown in the photo.
12. Divide the koshi-an into 10 g portions.
13. Make a well in the middle of each with the blunt end of a cooking chopstick or similar implement.
14. Wrap the formed koshi-an with the dough, sticking the dough around it.
15. Pat the de-salted cherry leaves dry and cut in half lengthwise.
16. Fold each half leave as shown in the photo.
17. Wrap the folded leaf around the Step 8 dough, so that the folded part is on the outside.
18. Put whipped cream in a piping bag, and pipe it into the indented part of the koshi-an.
19. Top with strawberries cut in half to finish.
20. To give as gifts, pack in a case.

water, sugar, salt, red food coloring, cream, strawberries, salt

Taken from cookpad.com/us/recipes/150720-strawberry-and-sakura-mochi (may not work)