Every spring, I make Sakura mochi, Cherry blossom mochi
今年も桜餅を作りました
It’s one of my favorite wagashi(Japanese traditional sweets)
![](https://yuki-tsubaki-news.com/wp-content/uploads/2021/04/180089919_2805494033049280_3252068833696845662_n.jpg)
First, cook pink rice cake. Microwave domyoji rice, water and sugar for 6 minutes.
Add food coloring to make it pink.
まず、道明寺粉とお砂糖と水をレンジで6分チンします。
食紅でほんのりピンクに。
![](https://yuki-tsubaki-news.com/wp-content/uploads/2021/04/178930500_2805494093049274_5772535829656408397_n-1.jpg)
Put beans paste inside it, and wrapping each of Mochi balls with cherry leaves.
お餅でこし餡を包み、桜の葉でくるみます。
![](https://yuki-tsubaki-news.com/wp-content/uploads/2021/04/179799075_2805494043049279_5800191740058093089_n.jpg)
春の香りいっぱいの桜餅の完成です!
![](https://yuki-tsubaki-news.com/wp-content/uploads/2021/04/179793411_2805494086382608_3198533104317275697_n.jpg)