Steaming the mochi and following the steps written on the domyojiko packet takes too long! I've heard a lot about how to cook these in a microwave and decided to come up with my own balance of ingredients and little tricks and uploaded my own recipe.Don't add too much red food colouring! Stop when you get a faint colour. Recipe by Setsubunhijiki

This is my mum's way of making these.Take a tiny bit of the food colouring on the tip of a toothpick. Adjust the colour by adding it little by little to create a very pale pink colour. Before cooking the rice, stir well to distribute the colouring evenly. More sugar helps preserve the moistness of the sakura-mochi. Chill the adzuki bean paste in the fridge. It's easier to handle or shape when chilled. Measure exact tablespoons of adzuki bean paste for quick measuring and suitable amounts. Scoop the bean paste with a spoon, wrap it in the mochi rice, then wrap each in a cherry leaf. This should be done in one go. Store the leftover adzuki bean paste in a plastic bag in the freezer; flatten it and score with lines to separate into tablespoon portions. Freeze it until required. Break off only as much as you need. Recipe by happyblessing

I made some salted sakura blossoms, so I made some sakura mochi. They came out beautifully and were delicious, and I was completely satisfied with how they turned out. Right after making these, I made 2 more batches to give as gifts. My friends were so happy.If serving the next day, place the somewhat hardened mochi into the microwave for 20-30 seconds.If there is too much excess moisture from the store bought koshi-an, cook it in a frying pan to evaporate the moisture. Then cover with a little bit of katakuriko. Or you can wait until it hardens a little, which will make it easier to form the shapes.If you want to be able to see the sakura blossoms even more, fold the sakura into the mochi first, and then spread out the mochi one more time. Recipe by Masako Bishoku

Sakura mochi is pretty easy to make.But it is pretty difficult to get the salted sakura leaves.The sakura mochi will be filled with anko, so the mochi is slightly sweetened.Taste one salted sakura leaf, and if it is too salty, lightly soak the leave in water to remove excess salt. Recipe by Inukaiminto

Ohagi (rice cake covered with anko bean paste) is nice too, but I wanted something sakura-color for the annual festival.If you can cook rice and make rice balls, you're adept for this recipe! Recipe by Chamachama

I am introducing a recipe I was taught in a class for Japanese desserts. Without setting foot in a classroom, anyone can enjoy these delicious and simple sweets made with Domyoji-ko at home.It's best to have the veins of the sakura leaves on the outside of the mochi.Be careful not the let the leaves dry out too much, as the mochi will looks less appealing that way. Recipe by Toshikochan

My husband hates koshi-an (smooth bean paste)! He'll only eat chunky bean paste, so I decided to make these myself.Wet your palm well in Step 6, or the dough will stick to your hands and be hard to handle. Recipe by Chikayan

I originally got this recipe from my step-mother and it required starting your preparation the night before by soaking the steamed glutinous rice in sugar water overnight. It was a bother to make, so I checked easier recipes on the internet and referenced those when coming up with this recipe.If you cannot find cherry blossom leaves, you can get them on the internet.Cuoca, http://www.cuoca.com/Tomizawa, http://shop.tomizawa.co.jp/They can also be frozen. For 16 pieces. Recipe by Tomonao

I'm from Kanagawa prefecture and I grew up with this Kanto-style sakura mochi. But in Hokkaido, where I am now, they normally sell Domyoji mochi and I can't buy the kanto-style sakura mochi. I want to eat the kanto-style sakura mochi, so I make them myself every year around this time.Electric griddles are convenient as their cooking temperatures are stable and you won't have to worry too much about over- or undercooking the batter.If you can't be bothered to use the electric griddle, you can make it using a frying pan.I used store-bought anko, but use homemade if you'd like.You can make it using only the flour, but it will be nice and chewy if you add shiratamako. Recipe by mielle

To celebrate Hinamatsuri (Girl's Day Festival), I made this Kansai-style sakura mochi that features the subtle saltiness of the sakura leaf, sweetness of an, and the grainy texture of doumyouji-ko.The coloring should be very light to produce a refined touch. Spread the mochi into a size just big enough to wrap the an paste, and make sure the mochi wrapping is even. That way, they'll look just like those sold in shops. Recipe by Lovepann

This is a standard dessert that we like to serve in our household in the springtime.You can make it easily in a microwave.The texture varies depending on the size of the domyoji-ko.I microwaved the mixture at 500 W.It's easier to wrap the anko balls with the mochi dough if you wet your hands first. Recipe by Ponponmama

I have learned how to make sakura mochi, but I didn't have rice flour, domyoji flour, or a cherry blossom leaf...I wanted to make a sakura mochi easily, so I came up with this recipe.-A little amount of the red food colouring is enough to turn the rice pink, so don't add too much. If you add too much, the rice turns red.-A pinch of salt gives the rice a salty kick, and it will taste like the authentic sakura mochi. If you don't have the salted cherry blossom leaf, add little more salt in the rice to adjust the taste. I taste the mixture at the Step 3, and adjust the taste to my liking. Recipe by Marrietty