Kashiwa-mochi (Mochi Wrapped with Oak Leaf) ｜ Our Regional Cuisines

1. Put red beans and plenty of water into a pan and heat with medium heat to boil for 5 minutes. Stop boiling and Put them on a strainer. Rinse beans and drain water well. Put back beans into the pan and heat in high heat. Once boiled, heat in medium heat and cover with a lid. Boil for 40 minutes while occasionally adding water until beans become soft.

2. Strain boiled beans over a cooking bowl to remove skins. Add plenty of water and mix. Leave for 5 minutes until it sinks, then dump the top clear water. Repeat this process twice, then strain further and remove liquid. Put sugar and strained red beans into a pan. Heat with medium heat and stir until liquid is almost gone. Add salt.

3. Rince oak leaves and steam. (Don’t lay leaves down while steaming.)

4. Mix glutinous rice flour and rice flour with the ratio of 04時01分, then add hot water to knead well. (If you use rice flour only, knead with water.)

5. Once it becomes as soft as an ear lobe, tear it into easy-to-eat size, then steam for 15~20 minutes.

6. Pound mochi well in a mortar, then make it into thin oval shape.

7. Make 25~30 of dumpling from 5 and make them into thin oval shape. Place red bean paste in the middle of dumpling and fold in half. Hold the edge to prevent bean paste come out, then wrap with an oak leaf.