Today, I’m going to be making “Kashiwa Mochi.” Kashiwa Mochi litterally means Oak mochi, which is eaten on the Children’s day on the 5th of May.
Oak represents descendants prosperity because its old leaves are not going to fall until the young leaves grow. That reminds us of the family prosperity.
Before the Children’s day, we raise “Koinobori” which is for future success, and display “Kabuto,” a traditional military helmet of middle age, to be a strong and active person.
The Children’s day is a national holiday, it’s in the middle of Golden Week, which is consecutive holidays in May, so we gather together on the day to have good time.
Let’s get started!
100g rice flour ※＝Joshin-ko
40g glutinous(=sweet, sticky) rice flour ※=mochi-ko
20g white sugar
160g red bean paste ( preferably “Koshi-an”: skins removed red bean paste)
8 Oak leaves
1. Put your rice flour, glutinous rice flour, sugar and mix to combine. Add water in 2 times and mix to moisten thoroughly.
Cover with plastic wrap, microwave it 1 minute on 800 w. Take out and mix with a moistened spatula to even the cooked part and uncooked part.
Cover and microwave it again 1 minute on 800 w.
2. While cooking the mochi, divide the red bean paste into 8. Roll them into a ping pong ball. Traditionally, we use Koshi-an the skin removed, but you can use Tsubu-an the skin on instead. Set aside.
3. Take out the dough onto your working surface. Knead until it becomes a bouncy and even dough. The dough looks cooked but, it doesn’t cook through yet.
In many recipes, the dough cooked through before shaping. I don’t want that because the dough is really sticky if it’s cooked, and very difficult to work with.
In my method, the dough is ralatively easy to work with and less annoying.
Be careful not to burn yourself.
Always cool your hand with water beside you.
Make it into a cylinder.
Devide into 8.
Roll the dough by your hand into an oval. Place your red bean paste on one side and fold. Pinch to seal.
Alternatively, you can roll it our with a rolling pin. Moisten the pin to prevent from sticking.
Place the mochi on a parchment lined streamer. Steam on high for 5 to 6 minutes to cook through.
Let’s take a look at the mochi!
There you have it!
Let them cool to the touch, then wrap it in an Oak leaf, moistend, vein side out. And it’s done!
Oak leaf has a unique and pleasant fragrance, it makes the mochi special. And the leaf has an anti-bacterial effect, so the mochi is last for the next day.
Traditionally, the Kashiwa Mochi is made of regular rice flour only. It tastes OK but little bit too chewy and bouncy for me. I like it to be a little bit elastic and soft. So I add glutinous rice flour and sugar to keep the soft texture.
Give it a try and let me know how you like it!