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Sticky And Chewy Kashiwa Mochi Recipe

Sticky and Chewy Kashiwa Mochi Recipe
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Serving : 7
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Prepare the ingredients before making Sticky and Chewy Kashiwa Mochi in your home. Then, follow these steps below to serve Sticky and Chewy Kashiwa Mochi for your family or friends.

Ingredients: Sticky and Chewy Kashiwa Mochi

  • *Ingredients for White 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)
  • *Mugwort (Yomogi)
  • 7 grams Dried mugwort

How to Make Sticky and Chewy Kashiwa Mochi

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Sticky and Chewy Kashiwa Mochi in your home by yourself.

    Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 7
  • Wrap the mochi with a leaf and you're 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.)
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