Step-by-Step Guide to Make Delicious Sticky and Chewy Kashiwa Mochi

Hello everybody, it is John, welcome to my recipe page. Today, we’re going 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 tasty. This will be really delicious.

Sticky and Chewy Kashiwa Mochi is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Sticky and Chewy Kashiwa Mochi is something which I have loved my whole life. They’re nice and they look wonderful.

Great recipe for 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.

To get started with this recipe, we must first prepare a few ingredients. You can cook 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:

1. Get *Ingredients for White Mochi
2. Prepare 120 grams Joshinko
3. Make ready 80 grams Shiratamako
4. Take 1 tsp Katakuriko
5. Get 30 grams Sugar
6. Make ready 1 pinch Salt
7. Get 230 ml Water
8. Get 7 leaves Daimyo Oak leaves (Kashiwa)
9. Get 175 grams Red bean paste (mashed or strained)
10. Make ready *Mugwort (Yomogi)
11. Take 7 grams Dried mugwort

The rice is pounded into paste and molded into the desired shape. In Japan it is traditionally made in a ceremony called mochitsuki. While also eaten year-round, mochi is a traditional food for the Japanese New Year.

Instructions to make Sticky and Chewy Kashiwa Mochi:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.)

While also eaten year-round, mochi is a traditional food for the Japanese New Year.

So that is going to wrap it up for 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 is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!