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1
Soak the cherry leaves in lukewarm water to remove excess salt.
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2
I used store-bought tsubu-an this time.
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3
If the paste is too runny, put it in a pan and heat to get rid of the excess moisture.
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4
Shape the adzuki paste into 15 g balls.
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5
Mix the boiling water and sugar in a heatproof dish.
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6
Add the red food coloring to make it pale pink.
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7
Stir in the domyojiko and cover the dish with plastic wrap.
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8
Microwave at 600 W for 3 minutes and 20 seconds.
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9
Stir the mixture lightly and cover with plastic.
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10
Microwave it for a further 3 minutes and 20 seconds, then let it stand for 10 minutes to let it steam.
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11
Put 20 g of the mixture onto a piece of plastic wrap.
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12
Make it into a thin round circle.
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13
Keep the rest covered with plastic wrap all the time to prevent it from drying out.
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14
Repeat the process with the rest of the mixture while it is still hot.
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15
Moisten your hands lightly and wrap the adzuki paste with the prepared dough.
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16
Correct the shape inside the plastic wrap.
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17
Pat dry the sakura leaves with kitchen paper and wrap the mochi with them.
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18
The leaf veins should be on the outside.
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19
This is the type of tsubu-an and domyojiko I used.
