Easy Domyoji Sakura Mochi in the Microwave - sugar

Method

• Add the white sugar and boiling water to a bowl and dissolve the sugar.
• Add the red food colouring by dripping it off the end of a skewer.
• When you have a faint pink colour, stop and mix in the domyojiko.
• Cover the bowl in cling film and microwave for 3 minutes.
• Take the bowl out, give it a stir and put back in for a further 3 minutes.
• Take it out again and leave the wrap on to allow the mixture to steam for 10 minutes.
• During this time, separate the anko into 12 equal portions and roll into balls.
• According to the instructions on the packet of sakura leaves, either rinse with water or leave them to soak.
• Separate the mixture from Step 2 into 12 equal portions.
• Place 1 portion on top of a sheet of cling film and using wet hands, stretch it out thinly.
• Place a ball of anko on top.
• Use the cling film to wrap the domyoji-ko mixture around the red bean paste and form into a ball.
• Then peel off the cling film and use wet hands to press it into an oval shape.
• Remove the stem from the cherry leaf and wrap around the mochi so that the vein side is showing on top.