Kansai-style Sakura Mochi

1. 1

   If the koshi-an is very soft, put it in a heatproof container and microwave in 1 minute increments until it's a consistency you can work with.

2. 2

   Divide into 6 portions and form each into a ball.

3. 3

   Soak the salted cherry leaves and blossoms in water for about 10 minutes to de-salt them.

4. 4

   Put the water, food coloring and domyojiko in a heatproof container and mix together.

5. 5

   Cover with plastic wrap, and microwave for about 5 minutes.

6. 6

   Let it rest for about 10 minutes after taking it out of the microwave.

7. 7

   Add the sugar and salt before the dough has cooled down completely, and mix them in well with a spatula.

8. 8

   Divide the cooled dough into 6 portions.

9. 9

   Press each portion flat between 2 sheets of plastic wrap.

10. 10

    Put a ball of koshi-an in the middle and wrap the dough around it to form a neat shape.

11. 11

    Wrap with a cherry leaf, and top with a cherry blossom.

* Per serving · 4 servings · Values may vary.

No additional tips available.