How to Quick Delicious Sticky and Chewy Kashiwa Mochi

How to Quick Delicious Sticky and Chewy Kashiwa Mochi Delicious, fresh and tasty.

Sticky and Chewy Kashiwa Mochi. Sticky and Chewy Kashiwa Mochi This kashiwa mochi has a chewy texture with the shiratamako and joshinko. I wanted to make the kashiwa mochi my Grandma used to make for me a long time ago! When you are stretching the dough, if you don't wet your hands, it will stick to your hands.

You may wonder why mochi is wrapped in an oak leaf.

Since oak trees don't shed old leaves until new leaves grow, the Japanese consider oak trees as a symbol of the prosperity of one's descendants.

Kashiwa-mochi is a chewy Japanese rice cake that is filled with red bean paste and wrapped in oak leaves.

You can cook Sticky and Chewy Kashiwa Mochi using 11 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Sticky and Chewy Kashiwa Mochi

1. You need of *Ingredients for White Mochi.

2. It’s 120 grams of Joshinko.

3. You need 80 grams of Shiratamako.

4. It’s 1 tsp of Katakuriko.

5. It’s 30 grams of Sugar.

6. It’s 1 pinch of Salt.

7. It’s 230 ml of Water.

8. It’s 7 of leaves Daimyo Oak leaves (Kashiwa).

9. You need 175 grams of Red bean paste (mashed or strained).

10. It’s of *Mugwort (Yomogi).

11. It’s 7 grams of Dried mugwort.

Even though the leaves are not edible, they provide these tender cakes with an unusual earthy flavor.

It is one of the traditional mochi varieties which is typically served on Children's' Day, a Japanese national holiday celebrating the.

Kashiwa Mochi is a traditional type of mochi that is most commonly eaten during the Kodomo no Hi festival.

Made from sweet red beans and mochi rice flour, it is a sweet and sticky treat that is perfect for children and loved by adults as well.

Sticky and Chewy Kashiwa Mochi instructions

1. Parboil the oak leaves and drain. Divide the red bean paste into 7 pieces (25 g each), and make barrels. Soak the dried mugwort in a tea sachet in water for 20 minutes..

2. Combine rice flour, shiratamako, katakuriko, sugar, and salt in a bowl. Add water, and mix well. If you are making a mugwort version, squeeze the excess water, and add to the bowl..

3. 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. Continue microwaving for another 4 minutes..

4. Take it out from the microwave, and pound with a rolling pin. When it starts to cool, place on a wrung-out wet towel. Knead it until it turns as your earlobe..

5. Return it to the bowl, cover with plastic wrap, and microwave for 2 minutes at 500 W. Pound it again with the rolling pin. When it starts to cool, place it on the towel again, and lightly knead. Divide into 7 even portions..

6. Stretch out the dough with wet hands. Place a ball of red bean paste on top, fold it in half, then tightly close the edges..

7. Wrap the mochi with a leaf and youre done. If you're not planning to eat it right away, cover it up in plastic cling wrap. (The pictures were taken when I made mugwort mochi.).

Enjoy as a snack or sweet treat, and remember to chew thoroughly.

TRADITIONAL JAPANESE RECIPE: Kashiwa Mochi is a very traditional Mochi ( Japanese Rice Cake ) mainly cooked during Children's Day, a day when people celebrate the children's growth and happiness.

Although the Mochi is wrapped in a Oak Leave, the Oak is never consumed.

The leaf has a profound meaning, it has nothing to do with the cooking itself.

Red bean paste sandwiched between Jyo-shin-ko mochi and wrapped in the leaves of Kashiwa.