Rice Flour Cake, Wrapped in Pickled Cherry Leaf 　　　(Sakura-mochi)
150g rice flour, Doumyoji style (doumyoji-ko)
20g white sugar (jouhakutou)
150g adzuki red-beans jam, pureed (koshi-an)
a little syrup (shiroppu)
a little food red (shokubeni)
10 pickled cherry leaves (sakura no shio-duke)
1. Put the rice flour in a bowl, add ample water, let it stand for a while and drain. 2. Spread the rice flour on a damp dish towel in a heated steamer and steam for 20 minutes. 3. Put steamed rice flour in a bowl while it is hot, add white sugar, butt with wooden pestle until they half grouned and add food red. Dvide them in 10 parts. 4. Dvide the adzuki red bean jam in 10 parts. 5. Coat your palm with syrup, wrap adzuki red bean jam with steamed rice flour and shape it in an oval. Then wrap it with a pickled cherry leaf.