First begin by preparing your rice. Soak your rice overnight in cool water, making sure there's ample water on top of the rice (so that all grains are covered).

Mix together water, beetroot juice, sakura powder and cane sugar and set aside.

Soak your sakura leaves in warm water and let sit while you work on the rice.

Drain the rice and remove all excess water then transfer to a food processor. Pulse a few times to break down, but avoid pulsing too much. You want coarse, broken rice, but not a flour.

Add the broken rice to a large, microwave safe bowl and add your beetroot water mixture to the bowl. Cover with a damp kitchen towel and microwave for 2 minutes. Mix with a spatula, cover and microwave for another 2 minutes. Rice should be nice and sticky, and you should be able to pull it away from the sides of the bowl with the spatula.

Divide the rice into 4-5 equal parts and using damp hands, roll each piece into balls. Cover with a damp towel when not in use.

To assemble, grab one portion of mochi rice, flatten into a large circle in your hands and scoop about a tablespoon of red bean paste into the center. Fold edges around the center and tightly press so that no red bean paste escapes.

Take a sakura leaf, pat dry and wrap your mochi with the veins and stem facing outwards.

Repeat until all of the rice has been used! Let the mochi sit for about 10-15 minutes to absorb the sakura leaf flavour and enjoy.