Kashiwa Mochi ｜ Our Regional Cuisines

1. Divide the sweet bean paste into 10 equal portions and roll into a ball.

2. Mix glutinous rice flour and Joshinko (=glutinous rice flour), add lukewarm water a little at a time, and knead until the mixture is about the consistency of earlobes.

3. Divide the mixture into 10 equal portions, wrap the bean paste in the mixture, and roll into a ball.

4. Place the dough between two saruto-rii rose leaves that have been washed and drained, press the dough flat, and steam it in a steamer for 15 minutes. Dust the sarutori bara leaves with potato starch or oil to make it easier to peel off the leaves when eating.