Kashiwamochi

Method

1. 1 Wash the oak leaves thoroughly, then blanch them in boiling water to soften them and release their aroma.
2. 2 Simmer red beans with sugar until a thick paste is formed, then roll into balls.
3. 3 Mix rice flour with glutinous rice flour and hot water, knead thoroughly until the dough is smooth and pliable.
4. 4 Steam the dough for 20 minutes, then pound or knead it again while still hot until the dough is glossy and elastic.
5. 5 Roll the dough into an oval shape, fold it in half to enclose the filling, and then sandwich it between two oak leaves.

With an appliance

• Pressure cooker 38 min

  Replace step 4: steam the dough at low pressure for 9 minutes, then quickly release the pressure and knead it again while still hot; steps 1–3 and step 5 remain unchanged.