making sakuramochi again and using my last stash of pickled sakura leaves. remember the first time i made these i used a german blogger wagashi maniac's recipe. i thought the recipe was a little complicated and time consuming since it involves soaking the sweet (glutinous) rice for 12-24 hours, pounding it followed by steaming. this one is really easy and uses a rice cooker.
matcha, vanilla and strawberry soy pudding with dango and syrup
its now spring and of course my favorite season to make spring wagashi and sweets. i actually had intentions to start making spring sweets much earlier but due to lunar new year, my fridge was sooo packed with stuff you wouldn't believe it.