Wataboshi Rice Cakes

• 100 grams Sakura an
• 50 grams Shiratamako
• 35 to 40 grams Sugar
• 80 ml Water
• 1 for dusting Katakuriko

1. Use either homemade or store-bought sakura-an (or other kinds of anko) Roll the anko into 25 g balls.
2. Add all the ingredients except for the gyuhi in a heatproof bowl and mix well.
3. Loosely cover with plastic wrap and microwave for 1 minute 20 seconds.
4. Cut with a whisk and microwave for another 30 seconds.
5. If necessary, microwave for another 30 seconds to a minute and mix well.
6. Once it becomes shiny, it's done.
7. Transfer the dough on a katakuriko dusted tray and cut into four portions.
8. Stretch out the gyuhi, sprinkling with katakuriko as you go, wrap the sakura-an from Step 1, then they're done!
9. This is what they look like when cut in half.
10. Garnish them with salt preserved sakura blossoms!
11. Doll's Festival Day.

shiratamako, sugar, water

Taken from cookpad.com/us/recipes/149136-wataboshi-rice-cakes (may not work)