Sakura Mochi

1. Gather all the ingredients.
2. Rinse the sweet rice and soak it at least 1 hour to overnight.
3. Soak the sakura leaves in water 15 minutes to remove salt, then dry with paper towel.
4. Wet your hands and roll the anko into 6 small balls.
5. Drain the rice well and put it in a large bowl.
6. Add water and red food coloring and mix well (don't add too much or the mochi will be too pink).
7. Cover with plastic wrap and microwave for 6 minutes, mixing once halfway.
8. Uncover and mix, then cover with a kitchen towel for 5 minutes.
9. Add sugar to the sweet rice and mix.
10. Pound the sweet rice with a pestle until very sticky (keep some rice shape). Divide into 6 portions.
11. Place a sheet of plastic wrap on the surface and spray a little water. Place 1/6 of the rice and spread into a rectangle with no void in the center.
12. Place an anko ball in the center and roll the rice over to cover it.
13. Tighten the plastic wrap and twist to make a nice oval shape.
14. Wrap with a sakura leaf. Leave at room temperature about an hour so the mochi absorbs the flavor from the leaf. Enjoy!

Notes: Red bean paste (anko) can be made homemade; pickled sakura leaves can be bought online.