Kashiwa Mochi: Traditional Sweets Wrapped in Oak Leaves

Kashiwa Mochi Directions

• Prepare Key Components Wash
  5-6 oak leaves thoroughly and pat dry with paper towels. Shape 100-120g sweet bean paste into 5-6 equal portions (20g each), rolling into balls. Set aside.
• Mix Mochi Dough
  In a heat-resistant bowl, combine 50g Japanese rice flour, 50g glutinous rice flour, 1 teaspoon potato starch, and 10g granulated sugar. Mix thoroughly with a whisk. Gradually add 100ml warm water while stirring constantly to prevent lumps. The mixture should be smooth and have a thick pourable consistency.
• Microwave First Stage
  Cover bowl with plastic wrap and microwave at 600W for 1 minute. Remove and thoroughly mix with a sturdy utensil, breaking up any lumps that have formed. The dough will be partially cooked and sticky.
• Complete Cooking
  Return to microwave and heat for an additional 2.5 minutes. Stir again thoroughly, then microwave for 1 more minute. The dough should now be translucent and very sticky, indicating the starches have fully gelatinized.
• Knead Thoroughly
  While still hot, knead the dough vigorously. Initially use a moistened wooden spoon or rice paddle, then switch to using moistened hands as the dough cools slightly. Continue kneading until the dough becomes smooth and develops elasticity. This step develops the characteristic chewy texture.
• Divide For Shaping
  Lightly dust a clean surface with potato starch. Divide mochi into 5-6 equal portions. Work with one piece at a time, keeping others covered with a damp cloth to prevent drying.
• Form Cakes
  With moistened hands, flatten each piece into an oval about 4 inches long and 3 inches wide. The center should be slightly thicker than the edges. Place a ball of bean paste in the lower half of the oval.
• Fold And Seal
  Fold the top half of the mochi over the bean paste. Gently press edges together to seal, leaving a small margin of plain mochi visible around the filling. Shape into an oval by cupping your hands around it.
• Wrap In Oak Leaf
  Place each mochi on an oak leaf with the seam side down. The leaf should wrap around the bottom portion of the mochi, naturally adhering to its sticky surface. For best flavor, allow to rest for 30 minutes before serving.