Tokyo Sakura Mochi with Cherry Leaf

Combine 65g dry smooth azuki powder, 90g bean-paste sugar, and 130ml water in a pan over medium-low heat.

Stir continuously until a spatula trail remains briefly, then spread on a wide plate to cool.

Divide the cooled bean paste into eight portions and shape 6cm ovals; keep covered.

Soak eight salt-preserved cherry leaves in cold water for 10 minutes to reduce salinity.

In a bowl, gradually blend 100ml wrapper water into 10g shiratamako until no lumps remain.

Add 50g sifted flour, 15g sugar, and 1g salt and mix into a smooth flowing batter.

Divide the batter evenly in half.

Dissolve 0.1g food coloring in a few drops of water and add gradually to one half for a very pale pink, leaving the other half white.

Spread 3ml oil in a very thin film on a heated pan and lower the heat.

Cook four 12cm white ovals for 60 seconds on the first side and 15 seconds on the second, then repeat with the pink batter.

While each wrapper is still warm, place one bean-paste oval in the center and wrap both sides around it into a cylinder.

Set seam-side down under a damp cloth and repeat.

Pass the cherry leaves through boiling water for 5 seconds, cool in cold water, and dry thoroughly.

Wrap each mochi with the veined underside facing outward and serve once cooled to room temperature.