Easy Sakura Mochi (Cherry Blossom Rice Cake) from Cooked Rice

• 1 small 1 rice bowl's worth Hot cooked rice
• 2 tsp Water
• 2 tsp Katakuriko
• 2 tsp Sugar
• 1 pinch Salt
• 1 dash Food coloring (red)
• 40 grams Pureed sweetened bean paste
• 2 Salted cherry blossom leaves (if you have)

1. Divide the bean paste in half and make balls.
2. If you have the cherry blossom leaves, soak them in water for about 10 minutes (to desalt) and wash.
3. Mash the hot cooked rice with a spoon (or similar).
4. Sprinkle a little water if the rice is hard.
5. (I put the rice in a rice bowl to mash it easily as the photo shows.)
6. Mix the ingredients marked well.
7. Put only a small amount of the red food colouring on the tip of a chopstick and dissolve it in the mixture.
8. Add the mixture into the cooked rice, and mash in until sticky.
9. Make sure all of the rice turns pink.
10. Divide the rice in half, and wrap the bean paste ball.
11. It's done.
12. It looks more authentic with a cherry blossom leaf.
13. If you don't add the red food colouring, sakura mochi will be white like the photo, but the taste is same.

rice bowls, water, katakuriko, sugar, salt, bean paste, blossom

Taken from cookpad.com/us/recipes/146582-easy-sakura-mochi-cherry-blossom-rice-cake-from-cooked-rice (may not work)