📝 About This Recipe
Kashiwa Mochi is a beloved traditional wagashi traditionally enjoyed on May 5th to celebrate Tango no Sekku (Children's Day). These soft, chewy rice cakes are filled with sweet bean paste and wrapped in a fragrant, non-edible oak leaf, which symbolizes prosperity and the strength of the family lineage. The contrast between the silky smooth mochi and the earthy aroma of the leaf creates a sensory experience that is both nostalgic and deeply satisfying.
🥗 Ingredients
The Mochi Dough
- 200 grams Joshinko (Non-glutinous short-grain rice flour)
- 40 grams Shiratamako (Glutinous rice flour for a softer texture)
- 1 tablespoon Granulated Sugar (To keep the dough moist)
- 220-240 ml Hot Water (Approximately 80°C/175°F)
The Sweet Filling
- 250 grams Koshian (Smooth red bean paste, divided into 25g balls)
Wrapping and Steaming
- 10 pieces Kashiwa-no-ha (Preserved oak leaves, soaked and patted dry)
- 1 teaspoon Vegetable Oil (For lightly greasing the steamer tray)
- 2 tablespoons Cornstarch (For dusting hands if dough is sticky)
👨🍳 Instructions
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1
Prepare the oak leaves by soaking them in warm water for 15 minutes to soften. Gently pat them dry with a paper towel and set aside. Ensure the shiny side of the leaf is facing out when wrapping later.
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2
Divide the Koshian (smooth red bean paste) into 10 equal portions, roughly 25g each. Roll them into small balls and set them on a tray.
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3
In a large heat-proof glass bowl, whisk together the Joshinko, Shiratamako, and sugar until well combined.
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4
Gradually pour the hot water into the flour mixture while stirring with a silicone spatula. The dough should be thick and slightly lumpy at this stage.
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5
Cover the bowl loosely with plastic wrap and microwave at 600W for 2 minutes. Alternatively, steam the bowl of dough for 10 minutes over high heat.
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6
Remove the dough and stir vigorously with a wet spatula. Return to the microwave for another 1.5 minutes until the dough becomes translucent and very sticky.
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7
Transfer the hot dough onto a clean surface or a silicone mat. Wet your hands with cold water and knead the dough for 3-5 minutes until it is smooth, elastic, and glossy.
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8
Divide the kneaded dough into 10 equal pieces (about 45-50g each). Keep them covered with a damp cloth to prevent drying.
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9
Flatten one piece of dough into an oval shape, making the edges slightly thinner than the center. Place a ball of bean paste in the middle.
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10
Fold the dough over the filling to create a half-moon shape. Pinch the edges firmly to seal, ensuring no air is trapped inside.
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11
Prepare a steamer with boiling water. Arrange the mochi on a greased steamer tray or over parchment paper, leaving space between them. Steam for 5-7 minutes over medium-high heat.
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12
Remove the mochi from the steamer and let them cool slightly until they are easy to handle but still warm.
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13
Wrap each mochi in an oak leaf. Place the mochi in the center of the leaf's dull side and fold the leaf over. The 'veins' of the leaf should be visible on the outside.
💡 Chef's Tips
Always keep your hands and tools slightly damp when working with the dough to prevent sticking. If you prefer a different flavor, substitute Koshian with Tsubuan (chunky bean paste) or Miso-an (white bean paste with miso). Do not eat the oak leaf; it is strictly for aroma and tradition, though it is food-safe. If the mochi hardens the next day, you can lightly steam them for 2 minutes to restore the soft texture.
🍽️ Serving Suggestions
Serve at room temperature with a cup of hot, whisked Matcha or premium Sencha tea. Pair with other spring wagashi like Sakura Mochi for a beautiful seasonal platter. Enjoy as a mid-afternoon snack during a traditional tea ceremony. Display on a flat lacquer tray or a rustic ceramic plate to highlight the natural green of the oak leaves.