Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, sticky and chewy kashiwa mochi. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Sticky and Chewy Kashiwa Mochi This kashiwa mochi has a chewy texture with the shiratamako and joshinko. I wanted to make the kashiwa mochi my Grandma used to make for me a long time ago! When you are stretching the dough, if you don't wet your hands, it will stick to your hands.
Sticky and Chewy Kashiwa Mochi is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Sticky and Chewy Kashiwa Mochi is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this 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:
- Take *Ingredients for White Mochi
- Take 120 grams Joshinko
- Make ready 80 grams Shiratamako
- Prepare 1 tsp Katakuriko
- Take 30 grams Sugar
- Prepare 1 pinch Salt
- Prepare 230 ml Water
- Prepare 7 leaves Daimyo Oak leaves (Kashiwa)
- Prepare 175 grams Red bean paste (mashed or strained)
- Prepare *Mugwort (Yomogi)
- Make ready 7 grams Dried mugwort
Even though the leaves are not edible, they provide these tender cakes with an unusual earthy flavor. It is one of the traditional mochi varieties which is typically served on Children's' Day, a Japanese national holiday celebrating the. Kashiwa Mochi is a traditional type of mochi that is most commonly eaten during the Kodomo no Hi festival. Made from sweet red beans and mochi rice flour, it is a sweet and sticky treat that is perfect for children and loved by adults as well.
Steps to make Sticky and Chewy Kashiwa Mochi:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.)
Enjoy as a snack or sweet treat, and remember to chew thoroughly. Red bean paste sandwiched between Jyo-shin-ko mochi and wrapped in the leaves of Kashiwa. It has a sticky and chewy sensation in your mouth. Three types of sweet red bean paste available are, grainy course, strained and miso. Mochi, the tiny cakes made out of glutinous rice, are an important part of Japanese cuisine and culture.
So that’s going to wrap it up with this special food sticky and chewy kashiwa mochi recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
