Sticky and Chewy Kashiwa Mochi
Sticky and Chewy Kashiwa Mochi

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, sticky and chewy kashiwa mochi. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Sticky and Chewy Kashiwa Mochi is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Sticky and Chewy Kashiwa Mochi is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have sticky and chewy kashiwa mochi using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Sticky and Chewy Kashiwa Mochi:
  1. Take *Ingredients for White Mochi
  2. Get 120 grams Joshinko
  3. Take 80 grams Shiratamako
  4. Take 1 tsp Katakuriko
  5. Make ready 30 grams Sugar
  6. Make ready 1 pinch Salt
  7. Prepare 230 ml Water
  8. Make ready 7 leaves Daimyo Oak leaves (Kashiwa)
  9. Prepare 175 grams Red bean paste (mashed or strained)
  10. Prepare *Mugwort (Yomogi)
  11. Prepare 7 grams Dried mugwort
Steps to make Sticky and Chewy Kashiwa Mochi:
  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 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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