Sweet Cherry Blossom Flavored Rice Cake

First, prepare your sakura leaves. Rinse the salt-preserved sakura leaves thoroughly under cold running water to remove excess salt. Then, soak them in fresh water for at least 30 minutes, changing the water once or twice, to desalt them. Pat them dry gently with a paper towel.

Divide the sweet red bean paste (anko) into 4 equal portions and roll them into small balls. Set aside.

In a heatproof bowl, combine the Domyojiko, granulated sugar, and a pinch of salt. Add the water and the red food coloring, stirring until well combined. The mixture should be a light pink color.

Cover the bowl with plastic wrap, leaving a small vent. Steam the mixture over medium-high heat for about 15-20 minutes, or until the Domyojiko grains are translucent and chewy. You can use a steamer basket over a pot of boiling water.

Carefully remove the bowl from the steamer. While still warm, gently knead the mochi dough with a wet spatula for a minute or two to make it more cohesive. Be careful as it will be hot.

Divide the warm mochi dough into 4 equal portions. On a lightly wet surface or between two pieces of plastic wrap, flatten each portion into an oval shape about 8-10 cm long.

Place an anko ball in the center of each flattened mochi. Fold the mochi over the anko to enclose it, gently shaping it into an oval. Ensure the anko is completely covered.

Finally, wrap each sakuramochi with a desalted sakura leaf, with the stem side facing the front or back, depending on your preference. Serve immediately or store in an airtight container for up to one day.