A classic wagashi (tea sweet) for the season, the sakura mochi. Actually, there exist several sweets under the same name. This one is the Kansai style version.
They are simply ohagi, like those in this tutorial post. I colored some in pink. Then I placed them on pickled sakura leaves.
I filled the white ones with sakura an bean paste (recipe here).
The pink ones are filled with classic anko bean paste (recipe here).