Classic Sakura Mochi (With Domyoji-ko)

1. 1

   Dissolve a small amount of red food coloring in water to dye it pink.

2. 2

   Heat the water from Step 1 and add the Domyojiko once it starts boiling.

3. 3

   While stirring, continue to heat until all of the moisture has been absorbed by the rice flour.

4. 4

   Combine the ingredients thoroughly with a wooden spatula or spoon and once the mixture has become plump and soft, stir in the sugar.

5. 5

   Lay a damp tea towel out in a steamer and steam the mixture from Step 3 for 15 minutes.

6. 6

   Divide the bean paste into 25 portions and roll them into balls.

7. 7

   Set aside.

8. 8

   Wash the cherry leaves one by one under running water.

9. 9

   To strain away excess water, place in a sieve, and set aside.

10. 10

    After Step 4 is finished steaming, divide it into 25 equal portions.

11. 11

    Wet your hands in the sugar water mixture and wrap the koshi-an balls in the rice mixture from Step 7.

12. 12

    Wrap the balls made in Step 8 in sakura leaves.

* Per serving · 4 servings · Values may vary.