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Kashiwa Mochi

Name: Kashiwa Mochi
Prep time: 30 min
Cook time: 4 min
Total time: 34 min
Yield: 8
Ingredients: 8 salt-pickled kashiwa (oak) leaves (I get mine from an online shop that ships internationally from Japan); For the Syrup:; 1 Tbsp sugar (sugar-to-water ratio is 1 to 5 by weight; use this syrup to roll the filling and shape the mochi); 4 Tbsp water (sugar-to-water ratio is 1 to 5 by weight; use to roll the filling and shape the mochi); For the Filling:; 7 oz sweet red bean paste (anko) (I use koshian, a fine red bean paste; 1 heaping tablespoon is about 25 g; you can make myPressure Cooker Ankorecipe orStove Top Anko recipe); For the Mochi Mixture:; 7 oz joshinko (Japanese rice flour) (上新粉; this isshort-grainrice flour, different from other Asian varieties; you can buy it fromAmazon); 2 Tbsp sugar; 1⅛ cups water

Prep 30m

Cook 4m

Total 34m

Mochi

Wagashi

justonecookbook.com

Ingredients

(Servings: 8)

8 salt-pickled kashiwa (oak) leaves (I get mine from an online shop that ships internationally from Japan)

For The Syrup

1 Tbsp sugar (sugar-to-water ratio is 1 to 5 by weight; use this syrup to roll the filling and shape the mochi)

4 Tbsp water (sugar-to-water ratio is 1 to 5 by weight; use to roll the filling and shape the mochi)

For The Filling

7 oz sweet red bean paste (anko) (I use koshian, a fine red bean paste; 1 heaping tablespoon is about 25 g; you can make myPressure Cooker Ankorecipe orStove Top Anko recipe)

For The Mochi Mixture

7 oz joshinko (Japanese rice flour) (上新粉; this isshort-grainrice flour, different from other Asian varieties; you can buy it fromAmazon)

2 Tbsp sugar

1⅛ cups water

Steps

View steps on justonecookbook.com or by saving the recipe to your personal library.

Nutrition Facts

Calories

260kcal

13%
Fat

0g

0%
Saturated Fat

0g

0%
Carbohydrates

60g

20%
Fiber

2g

8%
Sugar

25g

50%
Protein

4g

8%
Cholesterol

0mg

0%
Sodium

5mg

0%

Percent Daily Values are based on a 2,000 calorie diet.