Mochigome recipe (microwave method)

1. Pour the soaked mochigome into a sieve to drain the water and let it dry for 5-10 minutes.
   
2. Place it inside a damp cheese cloth.
   
3. Pound the rice roughly with a rolling pin to break it up. Don't make it too fine.
   
4. Transfer the broken rice to a microwavable bowl and add 175ml water, 1 1/2 tbsp white sugar and 1-2 drops of red or pink food coloring. Whisk.
   
5. Cover the bowl with plastic wrap and microwave at 600W for 2 minutes. Mix with a rice paddle or silicone spatula and repeat two more times. (3 times, 6 mins in total.)
   
6. Mix once more, then cover loosely to let the excess steam escape. Leave to cool for 10-15 minutes or until cool enough to touch.
   

Mochigome recipe (steam method)

1. Pour the soaked mochigome into a sieve to drain the water and let it dry for 5-10 minutes.
   
2. Place it inside a damp cheese cloth.
   
3. Pound the rice roughly with a rolling pin to break it up. Don't make it too fine.
   
4. Place the rice (still in the cheese cloth - I tied it with butchers string to stop rice falling out) and steam for 30-40 minutes or until soft. (Test the softness by squashing a grain between your thumb and forefinger.)
   
5. Transfer the cooked rice to a bowl and add 1 1/2 tbsp white sugar and 1-2 drops of red or pink food coloring.
   
6. Mix thoroughly with a rice paddle or silicone spatula.
   
7. Cover with a damp tea towel and allow to cool for 10-15 minutes or until cool enough to touch.

Domyojiko (microwave method)

1. Pour 150g of domyojiko into a microwavable bowl with 175ml of lukewarm water, 1 1/2 tbsp of white sugar and 1-2 drops of red food coloring.

   

2. Mix thoroughly and leave to soak for 10 minutes.
   
3. Cover the bowl with plastic wrap and microwave at 600W for 2 minutes. Mix and repeat two more times. (3 times, 6 mins in total.)
   
4. Mix once more, then allow to rest for 10 minutes loosely covered. (This allows the excess steam out without letting the dough dry out too much.)
   

Shaping sakura mochi

1. While the mochi "dough" is resting in the steam, roll the anko into 6 balls. (20g each)
   
2. Gently dry the sakura leaves by patting them with a paper towel.
   
3. Once the mochi is cool enough to touch, wet a rice paddle and divide it into 6 portions. 
   
4. Wet your hands with cold water and roll each portion into a ball. 
   
5. Press the ball of mochi flat in your palm. Alternatively, place the ball of mochi between two squares of parchment paper and flatten by rolling with a rolling pin.
   
6. Place the ball of anko in the centre.
   
7. Wet your fingers and then pinch the edges of the mochi around the ball of anko to close it up. 
   
8. Wet your hands and roll the sakura mochi in your palm to finish shaping. Wrap with a salted sakura leaf and decorate with salted sakura flower.
   
9. Enjoy!