Simple! How to Make Kanto-Style Sakura Mochi

• 20 grams Mochiko
• 10 grams Granulated sugar
• 1 pinch Salt
• 1 dash Red food coloring
• 140 ml Water
• 80 grams Cake flour
• 200 grams Koshi-an (smooth sweetened red bean paste)
• 10 leaves Sakura leaves preserved in salt

1. Divide the koshi-an red bean paste into 10 equal portions, and roll up into cylinders.
2. Give the pickled salted sakura leaves a quick rinse in water to remove the salt.
3. Add the mochiko, granulated sugar, and salt into a bowl, add in the water a little at a time, and dissolve completely.
4. Give it a light color with food coloring if available.
5. Heat up a fluorine-coated frying pan, and lightly coat with vegetable oil.
6. Add in 2-3 tablespoons of the mixture, and spread it out into a 10 x 20 cm ellipse.
7. Reduce heat to low, flip it over once the surface has dried, and dry the surface again.
8. Take the mochi wrapping out, and wrap up the an red bean paste while it is still hot.
9. Wrap in the sakura leaves.

sugar, salt, red food coloring, water, flour, red bean, salt

Taken from cookpad.com/us/recipes/151367-simple-how-to-make-kanto-style-sakura-mochi (may not work)