Divide the sweetened bean paste into two equal portions and roll them into balls.

If using salted cherry blossom leaves, soak them in water for about 10 minutes to remove excess salt, then rinse them thoroughly.

Mash the hot cooked rice thoroughly with a spoon or another suitable utensil until it becomes a smooth, sticky consistency.

If the rice seems too hard or dry, sprinkle a small amount of water to help soften it.

In a separate bowl, combine the water, katakuriko (potato starch), sugar, and salt.

Mix the ingredients together until they are fully dissolved and form a smooth liquid.

Add a very small amount of red food coloring to the mixture, using the tip of a chopstick to control the amount.

Stir the food coloring into the mixture until it is evenly distributed and the desired pink color is achieved.

Pour the colored mixture into the mashed cooked rice and continue to mash and mix until the color is uniform throughout the rice.

Divide the colored rice mixture into two equal portions.

Take one portion of the rice and flatten it slightly. Place one of the bean paste balls in the center.

Gently wrap the rice around the bean paste, forming a smooth, rounded mochi.

Repeat the process with the remaining rice and bean paste.

If using, carefully wrap a desalted cherry blossom leaf around each mochi to enhance the flavor and presentation.

Serve immediately, or chill for later enjoyment.