Easy Kashiwa Mochi. Kashiwa Mochi is a traditional mochi (Japanese rice cake) with red bean paste filling wrapped with an oak leaf. It is enjoyed on Children's Day in Japan as we celebrate a child's growth and happiness. He wants to become a samurai, and that's why he's always carrying a Tanto knife and wearing armor.

Although the classic shape of kashiwa mochi is a clam-like semi circle, you could make. Kashiwa Mochi is a traditional type of mochi that is most commonly eaten during the Kodomo no Hi festival. Made from sweet red beans and mochi rice flour, it is a sweet and sticky treat that is. You can have Easy Kashiwa Mochi using 6 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Easy Kashiwa Mochi

It's 100 grams of ●Joshinko flour.
Prepare 60 grams of ●Mochiko flour (or joshinko flour).
You need 25 grams of ●White sugar.
It's 1 pinch of of salt or about 1/2 teaspoon of shio-koji ●Salt or shio-koji.
You need 200 ml of Hot water.
It's 200 grams of Adzuki bean paste.

Kashiwa-mochi is a chewy Japanese rice cake that is filled with red bean paste and wrapped in oak leaves. Even though the leaves are not edible. Kashiwa mochi (Japanese: かしわ餅, 柏餅) is white mochi surrounding a sweet anko (red bean paste) filling with a Kashiwa leaf wrapped around it. On this day, the Japanese promote the happiness and well-being of children.

Easy Kashiwa Mochi step by step

Put the ● ingredients in a bowl and mix well with a balloon whisk..
Add hot water to Step 1 and mix well with your hands. If it is too sticky, moisten your hands with water. Do Steps 1 and 2 in a food processor and it will be easier..
Transfer to a heatproof dish and cover with cling film. Heat in a 500 w microwave for 3.5 minutes..
Put the mixture into a bread machine and knead for about 7 minutes. Otherwise, knead well with your moistened hands..
When the mixture looks glossy, it is ready..
Squeeze the mochi mixture with your hand and divide into 10 portions. Use a moistened plate so the mixture doesn't stick..
Wrap the adzuki paste with the prepared mochi..
Shape the mochi mixture into flat rounds and place the adzuki bean paste in the center..
Fold the mochi mixture into half-moons like making gyoza. Moisten the plate beforehand and the mochi won't stick..
They are ready to serve. They look glossy and thick..
When you wrap them with kashiwa leaves, moisten the shiny sides of the leaves and wrap with mochi with the moistened side inside..

See more ideas about mochi recipe, mochi, recipes. Japanese custard mochi squares. this recipe caught my eye a while back because i do love my custards and the fact that they can be. Soft chewy mochi with red bean paste filling wrapped with an oak leaf, enjoyed on Children's day in Japan. For the complete recipe, please visit. Rice cakes, usually filled with bean paste, wrapped in oak leaves, eaten on Kodomo no Hi (Japan's Children's Day on May.