How to make it
7 steps. Take it one step at a time.
Soak the pickled cherry blossom leaves
Soak the pickled cherry blossom leaves in water for about 15 minutes to remove excess salt, then pat them dry with a paper towel.
15 minMix the water and a tiny drop of pink food coloring
In a heat-proof bowl, mix the water and a tiny drop of pink food coloring. Add the Domyojiko rice and stir gently.
Cover the bowl with plastic wrap and microwave
Cover the bowl with plastic wrap and microwave for 6 minutes (or steam over boiling water at 100°C (212°F) for 15-20 minutes).
6 minRemove from heat
Remove from heat, add the sugar, and stir. Let it sit covered for another 10 minutes to steam and absorb the remaining moisture.
10 minDivide the red bean paste
Divide the red bean paste into 6 small balls. Once the rice has cooled slightly, divide the rice into 6 equal portions.
Wet your hands to prevent sticking
Wet your hands to prevent sticking. Flatten a portion of rice in your palm, place a red bean ball in the center, and wrap the rice around it. Repeat for all pieces.
Wrap each mochi ball
Wrap each mochi ball with a prepared cherry blossom leaf, vein side facing out.
A little kitchen wisdom
If you cannot find Domyojiko (cracked glutinous rice), you can pulse regular glutinous rice in a blender briefly. Ensure the cherry blossom leaves are soaked to remove excess salt.
