Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, easy kashiwa mochi. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Easy Kashiwa Mochi is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Easy Kashiwa Mochi is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have easy kashiwa mochi using 6 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Easy Kashiwa Mochi:
- Get 100 grams ●Joshinko flour
- Make ready 60 grams ●Mochiko flour (or joshinko flour)
- Prepare 25 grams ●White sugar
- Prepare 1 pinch of salt or about 1/2 teaspoon of shio-koji ●Salt or shio-koji
- Prepare 200 ml Hot water
- Get 200 grams Adzuki bean paste
Instructions to make Easy Kashiwa Mochi:
- Put the ● ingredients in a bowl and mix well with a balloon whisk.
- 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.
- Transfer to a heatproof dish and cover with cling film. Heat in a 500 w microwave for 3.5 minutes.
- Put the mixture into a bread machine and knead for about 7 minutes. Otherwise, knead well with your moistened hands.
- When the mixture looks glossy, it is ready.
- Squeeze the mochi mixture with your hand and divide into 10 portions. Use a moistened plate so the mixture doesn't stick.
- Wrap the adzuki paste with the prepared mochi.
- Shape the mochi mixture into flat rounds and place the adzuki bean paste in the center.
- Fold the mochi mixture into half-moons like making gyoza. Moisten the plate beforehand and the mochi won't stick.
- They are ready to serve. They look glossy and thick.
- When you wrap them with kashiwa leaves, moisten the shiny sides of the leaves and wrap with mochi with the moistened side inside.
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