Ibara Mochi ｜ Our Regional Cuisines

1. Put the non-glutinous rice flour and sugar in a bowl, mix, pour in the boiling water, and stir roughly with a thick chopstick. When it becomes cool enough to touch with your hands, knead it well until it’s no longer powdery.

2. Divide this dough into 10 equal pieces and roll it out into circles with a diameter of about 8cm. Put about 30g of bean paste that’s been rolled into a ball inside, fold the dough in half, and seal tightly. (If the leaves are small, make the rice cake round and sandwich it between two greenbriar leaves, one on top and one on bottom.)

3. Put the cakes from Step 2 in a row in a steaming steamer and steam over high heat. When the leaf color turns yellowish-brown, it’s steamed enough.