Japanese cuisine · Desserts & Sweets

Kashiwa Mochi

White rice cake with a red bean filling in an oak leaf, traditionally for Children's Day in May.

Ingredients · for 6 servings

• 200 g rice flour (joshinko)
• 50 g glutinous rice flour
• 60 g sugar
• 280 ml boiling water
• 300 g sweet red bean paste (anko)
• 12 pickled oak leaves (kashiwa leaves, from an Asian grocery)
• 1 pinch salt
• 2 tbsp cornstarch

Instructions

1. Soak the pickled oak leaves in lukewarm water for 20 min., drain and pat dry; roll the bean paste into twelve equal balls.
2. Mix rice flour, glutinous rice flour, sugar and a pinch of salt, quickly work in the boiling water with a wooden spoon and let the mixture cool until it can be kneaded by hand.
3. Knead the dough vigorously for 5 min. until it is smooth and pliable like a soft earlobe, then shape it into a roll and divide it into twelve pieces.
4. Steam the pieces covered over boiling water for 15 min., take them out at once and beat them in a bowl with a wet spatula for 2 min. until the dough turns glossy.
5. Flatten each piece on a surface dusted with cornstarch into a 10 cm oval, place an anko ball on top, fold the dough over into a half-moon and press the edges together.
6. Enclose each mochi in an oak leaf — the leaf is not eaten — and serve the kashiwa mochi lukewarm or at room temperature.