Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, sticky and chewy kashiwa mochi. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Sticky and Chewy Kashiwa Mochi is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Sticky and Chewy Kashiwa Mochi is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook sticky and chewy kashiwa mochi using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Sticky and Chewy Kashiwa Mochi:

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

Steps 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.)

So that is going to wrap it up for this special food sticky and chewy kashiwa mochi recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!