Sakura Mochi

With home made pickled sakura leaves

Ingredients (about 12 pieces)

• Mochi rice 1 cup (240cc)

• Water 1 cup (240 cc) for cooking rice

• Red bean paste

• Pickled cherry blossom leaves 12

• (Leaves pickled in salt should be soaked in water for 10 minutes in advance. Change water and repeat as needed until they are not too salty. )

Directions

1. Soak mochi rice overnight (enough amount as rice absorb water) with a drop of food color (or beat juice) . Stir once in a while.

2. Drain the water and cook in a rice cooker the same amount of water as rice (240 cc).

3. Make rolls of red bean paste.

4. Mash the rice (using the bottom of the cups), and cover with saran wrap to avoid drying out.

5. Flatten one tbsp of rice and wrap the red bean paste ball.

6. Wrap with the leaves. Looks better with veins outside.