Gooey and Soft Kashiwa Mochi Made Easily in a Microwave
Put together the ingredients, microwave, and you will have kashiwa mochi in 30 minutes! You can experience the softest texture with this homemade kashiwa mochi recipe. You can arrange this recipe to make green kusa mochi too.
Ingredients: For making 5 to 6 (when you use joshinko only)
5 to 6 (you need the same number as the prepared mochi)
Shape the aduki bean paste into 20 g balls. Rinse the kashiwa leaves and drain well.
Put the dry ingredients into a heatproof bowl and mix with a balloon whisk. Add the lukewarm water little by little and mix with your hands. Adjust the amount of water as you go.
After bringing together to make the dough, cover with cling film. Heat in a 600w microwave for 1 minute.
Knead the dough well. It is very hot at first, so use a rolling pin to knead. After a while, you can switch to your hands.
Because it's still hot, moisten your hands, make a fist, and knead the dough until evenly kneaded. Heat in a microwave for 2 minutes and knead again. Heat for another minute.
Knead until you obtain the softness you like (not too soft). For kusa mochi, after heating for 2.5 minutes, mix in dried yomogi leaves.
In this photo, I made 5 kashiwa mochi because I had about 200 g of mochi dough. Divide into 40 g portions with a bench scraper. Stretch the portioned dough into a flat oval shape with moistened hands.
Place the adzuki bean paste onto the bottom half and press the paste gently according to the dough shape, leaving the mochi dough uncovered around the edge.
Fold the upper half onto the adzuki bean paste to cover and seal the joint by pinching with your fingers.
It is done! Repeat this process for the rest of the prepared mochi dough and adzuki bean paste.
I recommend heating in a microwave for about 10 seconds before eating. If you don't plan to eat them straight away, wrap each one of them with cling film and keep at room temperature. Eat as soon as possible.
Story Behind this Recipe
I wanted to have soft and just-made kashiwa mochi on Children's Day. Using joshinko flour does makes tasty kashiwa mochi, but the shiratamako flour gives a more gooey texture. You can increase the amount of shiratamako flour up to 50%, but the amount of water will change. Adjust the amount of water as you knead.
I wrote down every step carefully, so you might think there are a lot of things to do, but basically mix the ingredients evenly and microwave! They are not so sweet regularly, so if you want to have sweeter ones, add sugar in 5 g increments. I knead the dough during Step 6 for about 1 minute.