Wash the mochiko and white rice together. Mix in food coloring after adding the listed amount of water. Let it sit as-is for 2~3 hours and then cook as you normally would.
Rinse the salted cherry blossoms quickly in water, soak for a little while and mince. They'll taste better if there's still a little salt on them.
Mash the rice with a rice spoon or wooden pestle after cooking, and add the salted cherry blossoms and salt (if preferred).
You can evenly divide the rice if you pack it into a sushi mold. Mold into barrel-shaped balls after dividing it.
Thinly and evenly spread out a ball of koshi-an on top of plastic wrap, and place the rice on top. Use the plastic wrap to wrap the rice in the koshi-an, and shape.
Remove the plastic wrap, arrange on serving plates, and enjoy.
Story Behind this Recipe
I added salt preserved cherry blossoms and dyed the rice pink with red food coloring to the usual ohagi. The fragrance of the cherry blossoms makes them delicious, and they were a hit!
This is my own way of making ohagi, but feel free to use this recipe as reference and the ohagi the way you're used to. By the way, my kids like ohagi more than sakura mochi (since ohagi has more bean paste). The cherry blossoms make these feel very elegant, so they'll be happily received as a gift.