Sakura Mochi (Kansai-Style Cherry Blossom Rice Cakes)

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 wash. Fill the bowl one more time and leave the rice to soak for 1 hour.

Soak 6-8 salted cherry blossom leaves in a bowl of cold water for 1 hour while the rice is soaking.

Roll 120-160 g smooth red bean paste (koshian) into equally sized balls, one for each sakura mochi (approx 20g / ¾ oz each). Store in the fridge 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.

Transfer the broken rice to a microwavable bowl and add 175 ml water, 2 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, 6 minutes in total. (If the rice seems hard or watery, microwave for an additional 20-30 seconds at a time until the rice is soft and the water is gone.)

Mix once more and cover with a damp tea towel. Rest for 10-15 minutes or until cool enough to touch.

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 2 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.

Gently dry the sakura leaves by patting them with kitchen paper.

If using, soak 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. (This recipe makes 6 or 8 depending on how thick you want the rice to be.)

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 rice up around the ball of anko to close it up, turning the mochi as you go to help prevent sticking.

Wet your hands and roll the sakura mochi in your palm to finish shaping it into a ball or oval. Wrap with a salted sakura leaf and decorate with a salted sakura flower.

Enjoy!