Prepare the white bean paste: Add drained white kidney beans to a food processor and blend until completely smooth, about 2-3 minutes.

Transfer the bean puree to a non-stick saucepan with 100g sugar and salt. Cook over medium-low heat, stirring constantly with a wooden spoon for 10-12 minutes until the paste thickens and pulls away from the sides of the pan.

Remove bean paste from heat and spread onto a plate to cool completely. Once cooled, divide into 8 equal portions and roll each into a smooth ball.

In a microwave-safe bowl, whisk together glutinous rice flour, 50g sugar, and water until smooth. Add red food coloring to achieve a pale pink color.

Cover the bowl loosely with plastic wrap and microwave on high for 2 minutes. Stir well with a wet spatula, then microwave for another 1-2 minutes until the mochi is translucent and sticky.

Dust a clean work surface with cornstarch. Transfer the hot mochi onto the surface and divide into 8 equal portions using a wet knife or bench scraper.

Flatten each mochi portion into an oval shape about 8cm long. Place one white bean paste ball in the center and fold the mochi around it, pinching to seal.

If using pickled cherry leaves, gently rinse and pat dry. Wrap each mochi with one leaf, with the smooth side of the leaf facing outward.

Arrange sakura mochi on a serving plate and serve at room temperature. Best enjoyed within 24 hours for optimal texture.