Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

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.

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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

This Kashiwa Mochi recipe combines sweet red bean paste and Japanese rice flour to create a delicious traditional treat. The mochi is shaped with salt-pickled kashiwa leaves and rolled in a sugar syrup for a sweet finish. An authentic Japanese dessert, perfect for special occasions or everyday indulgence.

Mochi

Wagashi

Ingredients

8 servings

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)