Sakura Mochi

Bahan-bahan (8 porsi)

• 1 rice cooker cup sweet rice/glutinous rice (mochigome) ((¾ cup, 180 ml for 8 sakura mochi))
• ¾ cup water ((for cooking the glutinous rice))
• 1 Tbsp sugar
• 2 tsp water ((no need to increase the amount if you double or triple the recipe))
• red food coloring ((I use powder, which is more concentrated than gel or paste; add more if you double or triple the recipe))
• 1 Tbsp sugar ((sugar-to-water ratio is 1 to 5 by weight; use this syrup for rolling the filling and shaping the mochi))
• 4 Tbsp water ((sugar-to-water ratio of 1 to 5 by weight; use for rolling the filling and shaping the mochi))
• 4¼ oz sweet red bean paste (anko)
• 8 salt-pickled cherry blossom leaves
• 8 salt-pickled cherry blossoms
• water ((for soaking the salted leaves and blossoms))