Sakuramochi (Japanese Cherry Blossom Rice Cake)

Soak the pickled cherry blossom leaves in cold water for 10–15 minutes to reduce saltiness. Gently squeeze out excess water and pat dry with paper towels. Set aside.

Divide the red bean paste into 10 equal portions (about 25 g each). Roll each into a smooth, oval ball. Set aside, covered, so they don't dry out.

In a microwave-safe bowl or medium heatproof bowl (for steaming), combine the glutinous rice flour and sugar. Gradually add water (about 235 ml; reserve 5 ml for adjustments) while whisking until smooth. Add any desired food coloring (optional) and mix until the batter reaches a pale pink hue. The batter should be slightly thicker than crêpe batter but still pourable.

Prepare a steamer and bring water to a boil. Place the bowl with the batter in the steamer, cover, and steam on high heat for about 15–18 minutes, until the mochi becomes translucent and springy. Alternatively, you can microwave: heat on high in a covered microwave-safe bowl for 2 minutes, stir, then heat in 30-second bursts until fully cooked and no longer sticky batter remains. Be careful not to overcook.

Allow the mochi to cool slightly until handleable. Dampen your hands with water to prevent sticking. Knead the warm mochi briefly on a surface lightly dusted with potato starch or cornstarch until it becomes smooth and pliable. If it's too sticky, add a pinch more starch.

Divide the dough into 10 equal pieces (about 25 g each). Flatten each piece into a thin oval disc about 10 cm in length, using your fingers or a small rolling pin. Keep the thickness even; the dough should be slightly thicker in the center than at the edges.

Place a bean paste oval at the center of each mochi disc. Gently wrap the mochi around the bean paste, shaping it into an elongated oval form, leaving one side slightly open to reveal the red bean paste. Smooth any seams.

Take one prepared pickled cherry blossom leaf and place the sakuramochi on it, with the smooth side facing up. Fold the leaf around the mochi, overlapping at the bottom. The leaf should adhere to the mochi due to its slight moisture. The leaf is edible and adds flavor.

Arrange the wrapped sakuramochi on a plate, cover loosely with plastic wrap, and let rest at room temperature for 30 minutes to meld flavors. Serve at room temperature. Enjoy with green tea.