Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, easy kashiwa mochi. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Easy Kashiwa Mochi is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Easy Kashiwa Mochi is something that I’ve loved my entire life.
Kashiwa Mochi is tender but chewy rice cakes stuffed with sweet red bean paste and wrapped in a kashiwa (oak) leaf. 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. Put the ● ingredients in a bowl and mix well with a balloon whisk.
To get started with this recipe, we must first prepare a few ingredients. You can cook easy kashiwa mochi using 4 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Easy Kashiwa Mochi:
- Make ready 250 grams Joshinko
- Make ready 350 ml Water
- Make ready 300 to 350 grams Smooth or chunky adzuki bean paste
- Take 10 Preserved kashiwa (oak) leaves
The kashiwa mochi looks done at this point, but we need to steam them one last time. My steamer wasn't big enough so I steamed them in batches. 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.
Instructions to make Easy Kashiwa Mochi:
- 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.
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. The soft Mochi dough of Kashiwa Mochi is made from a non-glutinous rice powder called "Joushinko (上新粉)" and folded in two, between which sweet red bean paste "Anko (餡子)" is sandwiched. The reason why the Mochi confection is called Kashiwa Mochi is that it is wrapped in the leaf of an oak called "Kashiwa (柏)". Mochi can be split up into hard mochi, and soft mochi.
So that’s going to wrap this up for this exceptional food easy kashiwa mochi recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
