Sakura Mochi Cherry Blossom Sweet Rice Cakes

Red bean paste: 1/3 cup red beans water (for cooking the beans) 1/3 cup sugar

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Rice cakes:

1½ cups Spekko Jasmine Long Grain White Rice (soaked overnight)

1½ cups water

a couple drops of red food colouring

1½ tbs sugar

6 tbs red bean paste

12 pickled Sakura leaves (optional), soaked for 30 minutes

Make the red bean paste:

Rinse the red beans and place them in a saucepan. Add enough water to cover the beans and bring to a boil. Discard the water.