I made this recipe while recalling the "an maki" that I saw in a store when I went to a flower blossom viewing.You can use shiratama rice flour in place of the glutinous rice flour, but make sure to dissolve it completely so that it doesn't clump up.Rolling up the an paste before it cools completely will make the wrapping process easier for you. Recipe by Hushsan

I wanted some treats to celebrate the Doll Festival holiday! I couldn't decide between sakuramochi or strawberry daifuku, so borrowing from the best of both, I came up with this!A tiny amount of food coloring will produce an elegant, pale sakura color.I used a non-stick frying pan on an induction stove top. An electric griddle should also work. Recipe by Ryourinin TK

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

These are Tokyo-style sakura mochi.The wrappers will tear easily when you are trying to take them off the bottom of the frying pan, so do it carefully using a spatula. Recipe by cherry

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

Usually, you fill sakura-mochi with koshi-an. But as I refer tsubu-an, I filled the mochi with it.The food coloring is quite strong so use a tiny amount.The sweetened dough is very sticky so you need to moisten your hands to put a portion onto the plastic wrap and wrap the bean paste in it. The resultant look will be better.If the bean paste is too runny, boil away the excess moisture first. Otherwise it will be very sticky when you try to shape it. Adjust the amount of sugar to your liking. Recipe by Happy sarubobo

During the sakura season in spring, I always feel like eating sakura mochi. This time, I tried making Kanto-style sakura mochi.If the frying pan is too hot when you add the batter, it will cook too quickly and harden.Adjust the heat to allow the batter to spread.If you don't have sakura petals for garnish, these look nice with pink mochi as well. In that case, add a little bit of red food coloring to the mix in Step 2. For 8. Recipe by Choco makaron

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

I wanted to make my own sakura mochi this year.The mochi dough is not that sweet.Use the adzuki bean paste of your choice. You can also add chopped sakura leaves to shop-bought adzuki bean paste. (Use 2 to 3 leaves for 150 g of paste.)If you wrap sakura bean paste with mochi, the resultant sakura mochi will have a beautiful pink colour as in the top photo. Recipe by Makunouchi

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

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