Soak the cherry leaves to remove the sal. (Please soak as needed for the cherry leaves you have.)
Put the Domyoji-ko and water in a bowl. Cover with plastic wrap, and leave to soak for an hour. Mix it up using a cut-and-fold motion with a rubber spatula, and microwave for 1 minute 10 seconds at 500 W.
Cut and fold in the sugar, salt and food coloring using the rubber spatula until it's evenly mixed.
Cover with a tightly wrung out moistened kitchen towel, and leave to cool down at regular room temperature.
Spread out a large sheet of plastic wrap. Put the Domyoji-ko dough on it and fold it into a 12cm square. Cover the dough with plastic wrap, and roll it out with a rolling pin.
Open up the plastic wrap and cut the dough into elongated trapezoids as shown in the photo.
Divide the koshi-an into 10 g portions. Make a well in the middle of each with the blunt end of a cooking chopstick or similar implement.
Wrap the formed koshi-an with the dough, sticking the dough around it.
Pat the de-salted cherry leaves dry and cut in half lengthwise. Fold each half leave as shown in the photo.
Wrap the folded leaf around the Step 8 dough, so that the folded part is on the outside.
Put whipped cream in a piping bag, and pipe it into the indented part of the koshi-an.
Top with strawberries cut in half to finish.
To give as gifts, pack in a case.
Story Behind this Recipe
I topped unusually shaped sakura mochi with fresh cream and strawberries. My mother made these aiming for a spring-like variation of ichigo daifuku dumplings. The flavor is guaranteed to be good!
Domyo-ji flour tends to stick to your hands, so moisten your hands beforehand. Don't make them too wet though!