Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, sticky and chewy kashiwa mochi. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Sticky and Chewy Kashiwa Mochi is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Sticky and Chewy Kashiwa Mochi is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook sticky and chewy kashiwa mochi using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Sticky and Chewy Kashiwa Mochi:

1. Prepare *Ingredients for White Mochi
2. Make ready Joshinko
3. Make ready Shiratamako
4. Take Katakuriko
5. Get Sugar
6. Get Salt
7. Make ready Water
8. Prepare leaves Daimyo Oak leaves (Kashiwa)
9. Take Red bean paste (mashed or strained)
10. Prepare *Mugwort (Yomogi)
11. Make ready Dried mugwort

Instructions to make Sticky and Chewy Kashiwa Mochi:

1. Parboil the oak leaves and drain. Divide the red bean paste into 7 pieces (25 g each), and make barrels. Soak the dried mugwort in a tea sachet in water for 20 minutes.
2. Combine rice flour, shiratamako, katakuriko, sugar, and salt in a bowl. Add water, and mix well. If you are making a mugwort version, squeeze the excess water, and add to the bowl.
3. Loosely cover the bowl with plastic wrap, and microwave for 5 minutes at 500 W. After 1 minute, take it out, stir well, then put it back in the microwave. Continue microwaving for another 4 minutes.
4. Take it out from the microwave, and pound with a rolling pin. When it starts to cool, place on a wrung-out wet towel. Knead it until it turns as your earlobe.
5. Return it to the bowl, cover with plastic wrap, and microwave for 2 minutes at 500 W. Pound it again with the rolling pin. When it starts to cool, place it on the towel again, and lightly knead. Divide into 7 even portions.
6. Stretch out the dough with wet hands. Place a ball of red bean paste on top, fold it in half, then tightly close the edges.
7. Wrap the mochi with a leaf and you're done. If you're not planning to eat it right away, cover it up in plastic cling wrap. (The pictures were taken when I made mugwort mochi.)

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