Fragrant Sakura Blossom Ohagi (Sweet Rice Cakes Covered with Anko Bean Paste)

Directions

1. 1
   Wash the mochiko and white rice together.
2. 2
   Mix in food coloring after adding the listed amount of water.
3. 3
   Let it sit as-is for 2~3 hours and then cook as you normally would.
4. 4
   Rinse the salted cherry blossoms quickly in water, soak for a little while and mince.
5. 5
   They'll taste better if there's still a little salt on them.
6. 6
   Mash the rice with a rice spoon or wooden pestle after cooking, and add the salted cherry blossoms and salt (if preferred).
7. 7
   You can evenly divide the rice if you pack it into a sushi mold.
8. 8
   Mold into barrel-shaped balls after dividing it.
9. 9
   Thinly and evenly spread out a ball of koshi-an on top of plastic wrap, and place the rice on top.
10. 10
    Use the plastic wrap to wrap the rice in the koshi-an, and shape.
11. 11
    Remove the plastic wrap, arrange on serving plates, and enjoy.