Sakura Mochi (Kansai Style)

Gently rinse the salted cherry leaves under cold running water to remove excess salt. Soak them in fresh water for 30 minutes to desalinate, then pat them completely dry with paper towels.

In a heatproof bowl, combine the Domyoji-ko and Sugar.

Add the Water and a few drops of Red food coloring to the Domyoji-ko mixture, stirring until the color is evenly distributed and the Domyoji-ko is hydrated.