Kashiwa Mochi with Mochimugi Flour
Handmade Kashiwa Mochi made with mochi barley flour is wonderfully chewy and piping hot—truly special.
Ingredients
| ≪材料≫ | makes 10 Kashiwa Mochi |
| Mochimugi flour | 100 g (about 3/4 cup) |
| Dango flour (rice flour for dumplings) | 100 g (about 3/4 cup) |
| Sugar | 20 g (about 1 1/2 tbsp) |
| Salt | a pinch |
| Sweet red bean paste (anko) | 150 g (about 2/3 cup) |
| Potato starch (katakuriko) | as needed for dusting |
| Lukewarm water | about 200 ml (about 3/4 cup + 2 tbsp) |
| Oak leaves (Kashiwa leaves) or holly leaves | enough for wrapping |
Instructions
- Prepare the leaves.
Boil the oak or holly leaves briefly and set aside to cool. - Shape the filling.
Divide the sweet red bean paste (anko) into 10 equal portions and roll each into a ball. - Make the dough.
In a bowl, combine the mochi barley flour, dango flour, sugar, and salt. Gradually add the lukewarm water while kneading until the dough is slightly firmer than ear-lobe soft. Divide the dough into 10 equal portions. - Assemble the Kashiwa Mochi.
Flatten each portion of dough into a round shape and wrap a ball of red bean paste in the center. - Steam the mochi.
Dust the prepared mochi lightly with potato starch. Steam them over high heat in a steamer for 20 minutes. - Wrap with leaves.
Once steamed, wrap each mochi in a prepared leaf before serving.
No Steamer? No Problem!
If you don’t have a steamer, you can easily use a deep pot or a frying pan with a lid.
- Line the bottom of the pot with a paper towel and place a small plate upside down on top (this prevents the plate from rattling).
- Put a larger plate with the food on top of the small plate.
- Add water until it reaches about the height of the small plate.
- Cover with a lid and heat over the stove. Your makeshift steamer is ready!
