Sakura Mochi

Rinse azuki beans under cold water and place in a large pot with 4 cups of fresh water. Bring to a boil, then drain and rinse the beans to remove any bitterness.

Return the blanched azuki beans to the pot with 3 cups of fresh water. Simmer over medium heat for 45-60 minutes until the beans are very tender and easily break apart with a spoon.

Mash the cooked azuki beans until smooth or leave slightly chunky, depending on preference. Stir in 1 cup of sugar and ¼ teaspoon salt, mixing until the sugar dissolves completely.

Set the sweetened azuki bean paste aside to cool to room temperature. The paste should be thick enough to hold its shape.

Rinse the mochi rice thoroughly under cold water until the water runs clear. This removes excess starch and helps achieve the proper texture.

Combine the rinsed mochi rice with 2 cups of water in a pot. Bring to a boil, then reduce heat to low and cover tightly.

Steam the mochi rice over low heat for 15-20 minutes until all water is absorbed and the rice is very sticky and translucent.

Transfer the hot cooked rice to a bowl and add the remaining ¾ cup sugar and ¼ teaspoon salt. Stir vigorously until the sugar dissolves and the rice becomes slightly smoother.

Add red food coloring to the warm rice mixture, stirring thoroughly until the color is evenly distributed throughout and reaches a pale pink tone.

Allow the colored mochi rice to cool for 5-10 minutes until it is comfortable to handle but still warm.

Soften a sakura leaf by briefly soaking it in warm water, then pat dry. Flatten a small portion of pink mochi rice on the softened leaf, add a spoonful of azuki paste in the center, and fold the mochi around the filling.

Repeat with remaining mochi rice, azuki paste, and sakura leaves to form 4 individual mochi bundles. Serve at room temperature or chilled, with the sakura leaf still wrapped around each piece.