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1
Soak the preserved cherry leaves in water for about 30 minutes to remove the saltiness.
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2
Pat dry.
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3
Add the red food colouring to the boiling water with sugar to your liking.
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4
A paler pink tends to look more elegant.
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5
Put the domyojiko in a heatproof dish and add the Step 2 water.
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6
Stir well.
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7
Cover the dish with cling film and leave it to stand for about 15 minutes.
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8
Microwave it for 3 minutes and take it out of the microwave.
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9
Stir the mixture to distribute the moisture evenly.
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10
Microwave it for a further 3 minutes.
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11
Adjust the heating time from 1 to 4 minutes according to the amount used.
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12
Leave to stand for about 15 minutes to steam in residual heat.
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13
Divide the koshi-an into 20 g portions.
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14
Shape into slightly oblong balls.
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15
Before you start wrapping the mochi, melt the sugar in water to make a simple syrup.
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16
The simple syrup prevents the mochi surface from drying and hardening.
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17
The mochi will stay soft even the next day.
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18
Divide the mochi dough into 25 to 30 g portions.
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19
Wrap the portioned anko with the mochi dough.
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20
Wrap the mochi with the prepared cherry leaves!
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21
!
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22
Homemade koshi-an is better, but you can substitute with moderately sweetened store-bought quality.
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23
Adjust the heating time to your microwave according to the amount of the domyojiko and water.
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24
After the first round of cooking, check the texture and adjust the time for the second heating.
