Step 1

Wash the rice thoroughly. Combine water with 1–2 drops of food colouring.

Step 2

Combine the washed mochigome and coloured water in a rice cooker to cook the rice. Stir to combine, then fill with additional water as needed until it is above the rice level. Let it soak for 1 hour, then cook on the glutinous rice setting.

Step 3

Portion the Anko into six equal pieces and roll them into balls. Set aside. Mash the cooked rice into a paste. If there are some unbroken rice grains, leave it be. Let the sakura mochi rice mixture cool.

Step 4

Place a sheet of plastic wrap on a work surface. Then, scoop ¼ cup of cooked rice into the centre. Next, place one Anko ball in the centre of the rice, and fold the rice over the top.

Step 5

Use the plastic wrap to seal and press the ball into an oval shape. Wrap a pickled cherry blossom leaf around it, with the tip end of the leaf towards you. Repeat the steps to make more sakura mochi.