Photograph of the finished Kashiwamochi

Japan · Bánh mochi lá sồi Kashiwamochi

Kashiwamochi

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice flour Rice flour 11.3 oz
  • Photograph of Glutinous rice flour Glutinous rice flour 2.8 oz
  • Photograph of Red bean Red bean 11.3 oz
  • Photograph of Sugar Sugar 4.9 oz
  • Photograph of Kashiwa oak leaves Kashiwa oak leaves 8 leaves

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.

Start cooking