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Glutinous Rice Cakes Wrapped in Cherry Leaves

Serves 4
Calories Protein Fat Carbohydrates Dietary fiber Calcium Iron Vitamin A (effective) Vitamin D Vitamin B1 Vitamin C Salt equivalent	93kcal 3.1g 0.2g 19g 0.1g 6mg 0.7mg 0g 0IU 0IU 0.01mg 0mg

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Ingredients	Serves 4
Glutinous rice powder Hot water Sugar Food red Sweet bean paste Cherry leaves pickled in salt	90g 100cc 9g Small amount 120g 6

１	Divide the bean paste into 6 equal portions, and then form a ball with each portion.
２	Soak the cherry leaves in water for 1 to 2 hours to remove the excess salt. Then, wipe them dry.

１	Rinse the glutinous rice powder, drain and place in a bowl. Add the hot water and let it stand for 10 minutes to allow the rice powder to absorb the water.
２	Dissolve the food red in a small amount of water, and gradually add to (1) to color it light pink. Be careful not use too much food red since the color darkens after heating.
３	Place the bowl in (2) into a preheated steamer, cover and steam over high heat for 15 minutes. If the bowl does not fit in a steamer, steam the bowl directly.
４	While (3) is hot, add the sugar and stir lightly without kneading the dough. Let it stand for 5 minutes.
５	Divide (4) into 6 equal portions and place them over a tightly squeeze-dried wet dishcloth. Flatten each portion between another wet dishcloth into an oval shape. Place one of the bean paste balls over the flattened dough, and wrap it by rolling the dough around it.
６	Repeat the same procedure to make 6 rice cakes. Cover them with a wet dishcloth and allow them to cool. Wrap the rice cakes with the cherry leaves, with the leaf surface facing inward. Place them so that the tips of the leaves point upward to serve.

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