Easy Sakura-mochi for Cherry Blossom Viewings

Soak the preserved cherry leaves in water for about 30 minutes to remove the saltiness.
Pat dry.
Add the red food colouring to the boiling water with sugar to your liking.
A paler pink tends to look more elegant.
Put the domyojiko in a heatproof dish and add the Step 2 water.
Stir well.
Cover the dish with cling film and leave it to stand for about 15 minutes.
Microwave it for 3 minutes and take it out of the microwave.
Stir the mixture to distribute the moisture evenly.
Microwave it for a further 3 minutes.
Adjust the heating time from 1 to 4 minutes according to the amount used.
Leave to stand for about 15 minutes to steam in residual heat.
Divide the koshi-an into 20 g portions.
Shape into slightly oblong balls.
Before you start wrapping the mochi, melt the sugar in water to make a simple syrup.
The simple syrup prevents the mochi surface from drying and hardening.
The mochi will stay soft even the next day.
Divide the mochi dough into 25 to 30 g portions.
Wrap the portioned anko with the mochi dough.
Wrap the mochi with the prepared cherry leaves!
!
Homemade koshi-an is better, but you can substitute with moderately sweetened store-bought quality.
Adjust the heating time to your microwave according to the amount of the domyojiko and water.
After the first round of cooking, check the texture and adjust the time for the second heating.