Easy! Simple Sakura Cherry Blossom Mochi

• 125 grams Domyoji-ko
• 25 grams Caster sugar
• 1 dash Salt
• 150 grams Koshi-an
• 190 ml Water
• 10 Salt-preserved cherry blossom leaves
• 1 Red rice yeast powder (or red food coloring)

1. Roll the koshi-an into 10 balls.
2. Soak the cherry blossom leaves in a bowl of water to remove excess salt.
3. (About 10 minutes).
4. Add the domyoji-ko, caster sugar and red colored water to a heat resistant bowl, and mix lightly.
5. Cover with cling film, microwave for about 5 minutes.
6. Then leave to steam for about 10 minutes.
7. Add salt and mix well.
8. When it has cooled a little, spread out in a long shape on top of a sheet of cling wrap.
9. Roll up the mochi dough and shape into a cylindrical shape.
10. Unwrap the cling wrap, and cut into 10 even portions with a scraper.
11. Flatten the mochi dough with your palms, wrap the anko balls, and form them into barrels.
12. Wrap each with a cherry blossom leaf, and they are done.

domyojiko, sugar, salt, water, salt, red rice yeast

Taken from cookpad.com/us/recipes/151897-easy-simple-sakura-cherry-blossom-mochi (may not work)