Sift the ● ingredients into a bowl, add water, and whisk together.
Add red food coloring in small increments to Step 1 to lightly color (the color can darken much quicker than you expect).
If you have time, cover Step 2 with cling wrap and let stand for 20-30 minutes (you can skip this if necessary).
While the flour is resting, form the red bean paste into 15 balls.
Heat a (Teflon) frying pan for crepes on medium. After the dough is warmed, remove from heat, spread into ovals, and return to heat.
When the dough is semi-transparent, flip it over. When both sides are cooked, spread on a cutting board so they don't overlap (to prevent drying out, cover with a dish towel).
Wrap the red bean in the dough from Step 5, wrap with a sakura leaf, and enjoy!
Story Behind this Recipe
I've tried many different variations of this and finally settled on one I like.
The cooked dough dries out really easily, so be sure to cover it with cling wrap or a dish towel (once it hardens, it's very hard to wrap). A Teflon crepe pan is the best for cooking the dough. The pickled sakura leaves are very salty, so be sure to soak them for a while.