1.Place the sakura leaves in a bowl of water to desalinate them.
2.In a bowl, whisk together the flour, mochiko glutinous rice flour, and sugar. Then add the water in three batches to avoid lumps. Then add a little food coloring to color the dough pink. Stir everything together until smooth and set aside.
3.Divide the anko into eight equal portions and roll them into a ball.
4.In a frying pan, add a little oil and form small ovals with the batter. Cook over low heat. When the surface becomes translucent, carefully turn the oval of batter over. Once cooked, remove from the pan and place the pancakes on a plate.
5. Remove the sakura leaves from the bowl of water and remove the excess water with a paper towel.
6. Wrap each anko ball with an oval of dough and roll it in a sakura leaf.
