Sakuramochi (Kansai-Style Pink Rice Cakes)

Instructions

1. Soak the pickled cherry leaves in cool water for 20 to 30 minutes, changing the water once, to draw out the salt. Pat dry and set aside.
2. Rinse the glutinous rice in several changes of water until it runs nearly clear, then drain well. Roll the red bean paste into 8 balls of about 15 g each.
3. Stir the sugar into the rice and 180 ml of water, then add a few drops of the diluted red coloring until the water is a pale pink. Let the rice sit 30 minutes.
4. Cook the rice in a rice cooker or covered pot over low heat for about 20 minutes, until soft and no liquid is left, then rest it covered for 10 minutes.
5. Dip a wooden pestle or spoon in the syrup and press the hot rice a few times so the grains stick together but are not smoothed out. Divide into 8 portions.
6. With syrup-dampened hands, flatten each portion into an oval about 4 inches (10 cm) long on plastic wrap. Set a bean paste ball in the center and wrap the rice around it, sealing the seam underneath.
7. Wrap each cake in a cherry leaf with the vein side out. Serve the same day at room temperature with green tea.