Easy Kashiwa Mochi
- 250 grams Joshinko
- 350 ml Water
- 300 to 350 grams Smooth or chunky adzuki bean paste
- 10 Preserved kashiwa (oak) leaves
- Rinse the kashiwa leaves gently and pat dry with a tea towel.
- Divide the anko into golf balls (about 30 g each).
- Put the joshinko flour and water in a heat-proof bowl (not metal) and mix well.
- Cover with cling film and microwave for 5 minutes and 30 seconds (600W).
- Transfer the contents of the bowl onto a large piece of cling film.
- Be careful, because it will be very hot.
- 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.
- Repeat this process 15 to 20 times.
- 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).
- After it has cooled, knead 5 to 6 times.
- Divide the mixture into 10 portions (about 50 g each).
- Stretch each portion into a 9 cm x 6 cm oval with a rolling pin.
- Place the anko onto a shaped piece of dough and fold to cover it.
- Seal the edges tightly.
- Seal the edges.
- Wrap with kashiwa leaves and serve.
- If you want to make yomogi (mugwort) kashiwa mochi, squeeze excess water from the yomogi leaves and add at step 6 or 7.
grams joshinko, water, smooth, leaves
Taken from cookpad.com/us/recipes/168377-easy-kashiwa-mochi (may not work)