Easy Kashiwa Mochi

Name: Easy Kashiwa Mochi
Yield: 10 servings
Cuisine: American
Ingredients: 250 grams Joshinko; 350 ml Water; 300 to 350 grams Smooth or chunky adzuki bean paste; 10 Preserved kashiwa (oak) leaves

cookpad.japan @cookpad_jp

I saw a kashiwa mochi kit, which included joshinko flour and kashiwa leaves.
Even though it was my first time making them, it was very easy.

At steps 6 and 7, the dough will be very hot. You can use a tea towel over the cling film to knead the mixture. For making 10. Recipe by Chakore-to

I saw a kashiwa mochi kit, which included joshinko flour and kashiwa leaves.
Even though it was my first time making them, it was very easy.

At steps 6 and 7, the dough will be very hot. You can use a tea towel over the cling film to knead the mixture. For making 10. Recipe by Chakore-to

cookpad.japan @cookpad_jp

I saw a kashiwa mochi kit, which included joshinko flour and kashiwa leaves.
Even though it was my first time making them, it was very easy.

At steps 6 and 7, the dough will be very hot. You can use a tea towel over the cling film to knead the mixture. For making 10. Recipe by Chakore-to

I saw a kashiwa mochi kit, which included joshinko flour and kashiwa leaves.
Even though it was my first time making them, it was very easy.

At steps 6 and 7, the dough will be very hot. You can use a tea towel over the cling film to knead the mixture. For making 10. Recipe by Chakore-to

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Ingredients

10 servings

250 gramsJoshinko
350 mlWater
300to 350 grams Smooth or chunky adzuki bean paste
10Preserved kashiwa (oak) leaves

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Steps

1

Rinse the kashiwa leaves gently and pat dry with a tea towel.
2

Divide the anko into golf balls (about 30 g each).
3

Put the joshinko flour and water in a heat-proof bowl (not metal) and mix well.
4

Cover with cling film and microwave for 5 minutes and 30 seconds (600W).
5

Transfer the contents of the bowl onto a large piece of cling film. Be careful, because it will be very hot.
6

Lift a corner of the cling film and bring onto the centre of the mixture. Knead the mixture with your hand over the cling film.
7

Repeat this process 15 to 20 times.
8

Put the mixture into a large plastic bag and soak in cold water, leaving the bag open, to cool down for 20 minutes. ( Do not allow water to come inside the bag).
9

After it has cooled, knead 5 to 6 times.
10

Divide the mixture into 10 portions (about 50 g each).
11

Stretch each portion into a 9 cm x 6 cm oval with a rolling pin.
12

Place the anko onto a shaped piece of dough and fold to cover it. Seal the edges tightly.
13

Seal the edges.
14

Wrap with kashiwa leaves and serve.
15

If you want to make yomogi (mugwort) kashiwa mochi, squeeze excess water from the yomogi leaves and add at step 6 or 7.