20g of shiratamako (rice flour for dumplings)
1-1.5 cups of water
70g soft flour
2 tablespoons of sugar
red food coloring - as needed
160g of nerian sweet bean paste
8 salted cherry leaves
salad oil - as needed
Add shiratamako flour to a bowl. Mix while adding water little by little, until no lumps are present.
Add soft flour and sugar, and continue to mix until the batter reaches a consistency similar to tempura batter.
Once a smooth liquid is formed, add red food coloring to create a light pink color.
Lightly oil a saute pan with salad oil. Spoon batter from step 3 to form oval cakes, and cook. Once one side is cooked, flip to cook both sides.
Divide nerian bean paste into eight portions, and roll out. Place bean paste on cooked cakes, and spread paste along the long axis. Roll cakes from the side.
Remove excess moisture from salted cherry leaves. Wrap each cake from step 5 with a leaf.
This kanto (east Japan) style rice cake is easy to make at home. An electric hotplate can also be used to cook the batter.