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1
Soak the cherry leaves to remove the sal.
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2
(Please soak as needed for the cherry leaves you have.)
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3
Put the Domyoji-ko and water in a bowl.
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4
Cover with plastic wrap, and leave to soak for an hour.
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5
Mix it up using a cut-and-fold motion with a rubber spatula, and microwave for 1 minute 10 seconds at 500 W.
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6
Cut and fold in the sugar, salt and food coloring using the rubber spatula until it's evenly mixed.
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7
Cover with a tightly wrung out moistened kitchen towel, and leave to cool down at regular room temperature.
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8
Spread out a large sheet of plastic wrap.
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9
Put the Domyoji-ko dough on it and fold it into a 12cm square.
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10
Cover the dough with plastic wrap, and roll it out with a rolling pin.
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11
Open up the plastic wrap and cut the dough into elongated trapezoids as shown in the photo.
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12
Divide the koshi-an into 10 g portions.
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13
Make a well in the middle of each with the blunt end of a cooking chopstick or similar implement.
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14
Wrap the formed koshi-an with the dough, sticking the dough around it.
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15
Pat the de-salted cherry leaves dry and cut in half lengthwise.
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16
Fold each half leave as shown in the photo.
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17
Wrap the folded leaf around the Step 8 dough, so that the folded part is on the outside.
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18
Put whipped cream in a piping bag, and pipe it into the indented part of the koshi-an.
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19
Top with strawberries cut in half to finish.
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20
To give as gifts, pack in a case.
