Sakuramochi

Instructions

1. Rinse the sakuraba zuke leaves under water to remove the salt, then drain and dry them.
2. Mix the rice flour, sugar, water and pink coloring in a microwave-safe bowl.
3. Cover and heat for 1 minute 30 seconds, then stir and heat for another minute until you get a translucent dough.
4. Divide the dough into 4 and spread each portion on a damp sheet of cling film into a thin disc.
5. Place a spoonful of anko in the center, fold the dough into a half-moon and wrap a cherry blossom leaf around it.
6. Let rest for 30 minutes before serving.