Recipe: Perfect Easy Kashiwa Mochi

Recipe: Perfect Easy Kashiwa Mochi Delicious, fresh and tasty.

Easy Kashiwa Mochi. In the Kansai and the west of Japan, where the oak tree does not grow naturally, Chimaki (sweet rice dumplings wrapped in bamboo leaves) were served instead of Kashiwa Mochi. Great recipe for Easy Kashiwa Mochi. This is my own way to make kashiwa mochi.

I will be glad if you make some with my recipe.

Great recipe for Easy Kashiwa Mochi.

I saw a kashiwa mochi kit, which included joshinko flour and kashiwa leaves.

You can have Easy Kashiwa Mochi using 6 ingredients and 11 steps. Here is how you cook that.

Ingredients of Easy Kashiwa Mochi

1. Prepare 100 grams of ●Joshinko flour.

2. Prepare 60 grams of ●Mochiko flour (or joshinko flour).

3. Prepare 25 grams of ●White sugar.

4. It’s 1 pinch of of salt or about 1/2 teaspoon of shio-koji ●Salt or shio-koji.

5. It’s 200 ml of Hot water.

6. You need 200 grams of Adzuki bean paste.

Even though it was my first time making them, it was very easy.

You can use a tea towel over the cling film to knead the mixture.

One of the ways people celebrate Kodomo no hi is by eating kashiwa mochi.

It's a soft red bean paste filled rice cake wrapped in a kashiwa (oak) leaf.

Easy Kashiwa Mochi instructions

1. Put the ● ingredients in a bowl and mix well with a balloon whisk..

2. Add hot water to Step 1 and mix well with your hands. If it is too sticky, moisten your hands with water. Do Steps 1 and 2 in a food processor and it will be easier..

3. Transfer to a heatproof dish and cover with cling film. Heat in a 500 w microwave for 3.5 minutes..

4. Put the mixture into a bread machine and knead for about 7 minutes. Otherwise, knead well with your moistened hands..

5. When the mixture looks glossy, it is ready..

6. Squeeze the mochi mixture with your hand and divide into 10 portions. Use a moistened plate so the mixture doesnt stick..

7. Wrap the adzuki paste with the prepared mochi..

8. Shape the mochi mixture into flat rounds and place the adzuki bean paste in the center..

9. Fold the mochi mixture into half-moons like making gyoza. Moisten the plate beforehand and the mochi wont stick..

10. They are ready to serve. They look glossy and thick..

11. When you wrap them with kashiwa leaves, moisten the shiny sides of the leaves and wrap with mochi with the moistened side inside..

Kashiwa leaves don't fall in the cold winter, but only when the new leaves come out, representing a flow from one generation to the next, and the prosperity of the descendants.

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.

Enjoy as a snack or sweet treat, and remember to chew thoroughly. made kashiwa mochi with origami, Kashiwa mochi: <Sponsoring> <Sponsored Links> <Sponsored Links> <Sponsored Links> Hard Mochi or Soft?

Mochi can be split up into hard mochi, and soft mochi.