Easy Kashiwa Mochi

Name: Easy Kashiwa Mochi
Yield: 10 servings
Cuisine: American
Ingredients: 100 grams ●Joshinko flour; 60 grams ●Mochiko flour (or joshinko flour); 25 grams ●White sugar; 1 pinch of salt or about 1/2 teaspoon of shio-koji ●Salt or shio-koji; 200 ml Hot water; 200 grams Adzuki bean paste

cookpad.japan @cookpad_jp

This is my own way to make kashiwa mochi. It was very tasty, so I posted this recipe. Kashiwa leaves enhance the flavour, a lot but they are still good without them. I will be glad if you make some with my recipe.

Use very hot water. After microwaving, it is very hot, so be careful. The mochi won't harden by the next day, but still try to eat as soon as possible. For making 10. Recipe by miyuki12

cookpad.japan @cookpad_jp

Use very hot water. After microwaving, it is very hot, so be careful. The mochi won't harden by the next day, but still try to eat as soon as possible. For making 10. Recipe by miyuki12

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Ingredients

10 servings

100 grams●Joshinko flour
60 grams●Mochiko flour (or joshinko flour)
25 grams●White sugar
1 pinchof salt or about 1/2 teaspoon of shio-koji ●Salt or shio-koji
200 mlHot water
200 gramsAdzuki bean paste

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Steps

1

Put the ● ingredients in a bowl and mix well with a balloon whisk.
2

Add hot water to Step 1 and mix well with your hands. If it is too sticky, moisten your hands with water. Do Steps 1 and 2 in a food processor and it will be easier.
3

Transfer to a heatproof dish and cover with cling film. Heat in a 500 w microwave for 3.5 minutes.
4

Put the mixture into a bread machine and knead for about 7 minutes. Otherwise, knead well with your moistened hands.
5

When the mixture looks glossy, it is ready.
6

Squeeze the mochi mixture with your hand and divide into 10 portions. Use a moistened plate so the mixture doesn't stick.
7

Wrap the adzuki paste with the prepared mochi.
8

Shape the mochi mixture into flat rounds and place the adzuki bean paste in the center.
9

Fold the mochi mixture into half-moons like making gyoza. Moisten the plate beforehand and the mochi won't stick.
10

They are ready to serve. They look glossy and thick.
11

When you wrap them with kashiwa leaves, moisten the shiny sides of the leaves and wrap with mochi with the moistened side inside.