How to make kashiwa mochi filled with sweet bean paste and wrapped in oak leaves. (Makes 6)
- 120g smooth red bean paste (koshian)
- 150g joshinko (rice flour)
- 45g shiratamako (glutinous rice flour) OR mochiko
- 30g (2 tbsp) white sugar
- 250ml hot water
- 6 oak leaves
- Divide the anko red bean paste into 6 equal pieces, 20g each. (see note)
- Wipe the oak leaves with a clean damp cloth and dry with a paper towel.
- Add joshinko, shiratamako and sugar to a microwaveable bowl and mix.
- Pour in the hot water, one quarter at a time, mixing thoroughly each time with a rice paddle.
- Cover the bowl loosely with plastic wrap and microwave for 1 minute 30 seconds at 600W.
- Mix with a rice paddle and microwave again for 1 minute 30 seconds at 600W.
- Mix once more and then microwave for the last time, 1 minute, 600W.
- Scoop the dough into a zip lock bag and place it into a bowl of cold water to cool for about 5 minutes. (Leave the ziplock bag open to let the heat escape but try not to get the dough wet.)
- Once it's cool to touch, knead the dough. (You can keep it in the zip lock bag if you don't want to handle the dough with your hands.) Knead until smooth and the texture of an earlobe (about 20 times).
- Divide the dough into 6 equal pieces, then wet your hands and roll each piece into a ball. (Approx 60-70g per ball)
- Place one ball of dough in your palm. Press the dough flat into an oval shape. (If it becomes sticky, wet your hands again.)
- Place the anko in the middle of the mochi dough and fold it over.
- Gently press the edges down to close the mochi.
- Wrap each mochi with an oak leaf.
If your anko is too soft to roll into balls, heat it in a saucepan while stirring continuously to cook off some of the moisture and thicken the consistency.
When handling the mochi "dough", keep a bowl of cold water nearby to wet your hands. This will stop it from sticking.
Make sure not to eat the oak leaf.
Best eaten the same day. You can also wrap it in plastic wrap and refrigerate in a airtight container for 24 hours or freeze for 1 month. Defrost at room temperature.
- Prep Time: 15 minutes
- Cooling time: 10 minutes
- Cook Time: 5 minutes
- Category: Sweets
- Method: Microwave
- Cuisine: Japanese
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