Sticky and Chewy Kashiwa Mochi

• 120 grams Joshinko
• 80 grams Shiratamako
• 1 tsp Katakuriko
• 30 grams Sugar
• 1 pinch Salt
• 230 ml Water
• 7 leaves Daimyo Oak leaves (Kashiwa)
• 175 grams Red bean paste (mashed or strained)
• 7 grams Dried mugwort

1. Parboil the oak leaves and drain.
2. Divide the red bean paste into 7 pieces (25 g each), and make barrels.
3. Soak the dried mugwort in a tea sachet in water for 20 minutes.
4. Combine rice flour, shiratamako, katakuriko, sugar, and salt in a bowl.
5. Add water, and mix well.
6. If you are making a mugwort version, squeeze the excess water, and add to the bowl.
7. Loosely cover the bowl with plastic wrap, and microwave for 5 minutes at 500 W. After 1 minute, take it out, stir well, then put it back in the microwave.
8. Continue microwaving for another 4 minutes.
9. Take it out from the microwave, and pound with a rolling pin.
10. When it starts to cool, place on a wrung-out wet towel.
11. Knead it until it turns as your earlobe.
12. Return it to the bowl, cover with plastic wrap, and microwave for 2 minutes at 500 W. Pound it again with the rolling pin.
13. When it starts to cool, place it on the towel again, and lightly knead.
14. Divide into 7 even portions.
15. Stretch out the dough with wet hands.
16. Place a ball of red bean paste on top, fold it in half, then tightly close the edges.
17. Wrap the mochi with a leaf and you're done.
18. If you're not planning to eat it right away, cover it up in plastic cling wrap.
19. (The pictures were taken when I made mugwort mochi.)

shiratamako, katakuriko, sugar, salt, water, red bean paste, mugwort

Taken from cookpad.com/us/recipes/169754-sticky-and-chewy-kashiwa-mochi (may not work)