Sakura Mochi (Kanto Style)

Gently rinse the salted sakura leaves under cold running water to remove excess salt, then soak them in fresh water for 30 minutes to further desalt. Pat them completely dry with a clean cloth or paper towels.

Divide the koshi-an into 15 equal portions, about 10 grams each, and roll them into smooth balls. Set aside.

In a heatproof bowl, combine domyoji-ko, granulated sugar, water, and red food coloring. Stir well until the domyoji-ko is evenly moistened and the color is uniform.