• Place 150 g glutinous rice in a sieve over a bowl. Fill the bowl with water, gently swish the rice around and then drain, repeat 3 times to wasg. Fill the bowl one more time and leave the rice to soak for 1 hour.
  
• Soak 6 salted cherry blossom leaves in a bowl of cold water for 1 hour while the rice is soaking.
  
• Roll 120 g smooth red bean paste into equally sized balls, one for each sakura mochi (approx 20g / ¾oz each). Store in the fridge or freezer until it's time to assemble.
  
• After an hour, drain the water and let the rice dry for 5-10 minutes. If using a steamer, start heating your water.
  
• Transfer the rice to a damp cheese cloth and loosely wrap it before lightly pounding it with a rolling pin to break it up. Aim for a texture similar to a very coarse sugar like turbinado.
  

Microwave Method

• Transfer the broken rice to a microwavable bowl and add 175 ml water, 1 ½ tbsp white sugar and 1-2 drops of pink food coloring. Whisk. (If using domyojiko, leave to soak for 10 minutes.)
  
• Cover the bowl with plastic wrap and microwave at 600W for 2 minutes. Mix thoroughly with a rice paddle or silicone spatula and repeat three times in total (6 minutes).
  
• Mix once more and cover with a damp tea towel. Rest for 10-15 minutes or until cool enough to touch.
  

Steam Method

• Wrap the broken rice in the cheesecloth and tie it with butcher's string. Transfer it to the steaming basket, place the lid on and steam over a medium heat for 30-40 minutes or until soft. (Test the softness by squashing a grain between your thumb and forefinger.)
  
• Transfer the cooked rice to a bowl and add 1 ½ tbsp white sugar and 1-2 drops of pink food coloring.
  
• Mix thoroughly with a rice paddle or silicone spatula until evenly colored and sweetened.
  
• Cover with a damp tea towel and allow to cool for 10-15 minutes or until cool enough to touch.

How to Shape

• Gently dry the sakura leaves by patting them with kitchen paper/
  
• If using, soak 6 salted cherry blossom flowers in a small bowl of water for 10 minutes.
  
• Once the mochi rice is cool enough to touch, wet a rice paddle and divide it into equal portions. (I made 6.)
  
• Wet your hands with cold water and roll each portion into a ball. 
  
• Press the ball of mochi flat in your palm. Alternatively, place the ball of mochi between two squares of parchment paper and flatten with a rolling pin.
  
• Place a ball of anko in the centre.
  
• Wet your fingers and then pinch the edges of the mochi around the ball of anko to close it up. 
  
• Wet your hands and roll the sakura mochi in your palm to finish shaping. Wrap with a salted sakura leaf and decorate with a salted sakura flower.
  
• Enjoy!