Use either homemade or store-bought sakura-an (or other kinds of anko) Roll the anko into 25 g balls.
Add all the ingredients except for the gyuhi in a heatproof bowl and mix well. Loosely cover with plastic wrap and microwave for 1 minute 20 seconds. Cut with a whisk and microwave for another 30 seconds.
If necessary, microwave for another 30 seconds to a minute and mix well. Once it becomes shiny, it's done. Transfer the dough on a katakuriko dusted tray and cut into four portions.
Stretch out the gyuhi, sprinkling with katakuriko as you go, wrap the sakura-an from Step 1, then they're done!
This is what they look like when cut in half.
Garnish them with salt preserved sakura blossoms!
Doll's Festival Day Recipe ID: 1050815.
Story Behind this Recipe
These sweets are named after the headdress worn by a bride in traditional Japanese weddings. I fell in love with them when I discovered them.
The gyuhi rice dough for Pudding Daifuku (Recipe ID: 979129) is easy and delicious, so I used it to make these. You could make this with other anko fillings as well. Make these year-round using different seasonal ingredients!