Soak sweet glutinous rice in filtered water for at least 8 hours or overnight.

Combine filtered water, beetroot juice, sakura powder, and organic cane sugar in a bowl.

Pulse soaked rice briefly in a food processor until coarse.

Combine processed rice with beetroot mixture in a microwave-safe bowl and cover. Microwave on high for 2 minutes, stir, cover, and heat for another 2 minutes until sticky.

Cool the rice mixture slightly, divide into 6 portions, and shape around 1 tablespoon of red bean paste.

Wrap each mochi with pickled sakura leaves, vein side up, tucking the edges in to secure.

Let wrapped mochi rest on a plate for 10-15 minutes.