Shops in the Kansai region don't sell sakura mochi that aren't made with coarsely ground rice flour, so these feel really new to me. This is a simple recipe that can be made prepared as soon as the thought strikes!
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.
Enjoy Japanese food around the world.