Kanto-style Sakuramochi Recipe

Ingredients:

• 1 tbsp shiratamako four (glutinous rice flour)
• 2/3 cup all purpose flour
• 1 tbsp sugar
• 3/4 cup water
• 3/4 cup anko
• *red food color
• 8 salted cherry blossom leaves

Preparation:

Wash salted sakura leaves in water and dry them with paper towel. Make 8 anko balls and set aside. Put shiratamako flour in a bowl and add water in the bowl gradually, stirring. Dissolve a little bit of red food color in the water. Further, add sugar in the bowl and stir well. Sift flour in another bowl. Add the colored liquid to the flour gradually, stirring. Heat some oil in a frying pan. Make thin oval-shaped pancakes. Wrap each anko ball with a pan cake, furthre wrap it with a sakura leaf.

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