Kashiwa Mochi Recipe (With Oak Leaf)

Kashiwa Mochi is scrumptious candy deal with comprised of comfortable, chewy rice cake full of candy pink bean paste however what makes it distinctive is its wrapping. The title “Kashiwa” comes from the oak leaf that’s wrapped across the mochi, which isn’t meant to be eaten however provides a refined, earthy aroma. This mochi is normally loved throughout the Kids’s Day (kodomo no hello) pageant in Might with koinobori (carp-shaped streamers) and different desserts like chimaki. It symbolises prosperity and is a must-try for anybody who love wagashi (Japanese sweets)!

What’s Kashiwa Mochi?

Kashiwa Mochi is a Japanese confection made of soppy chewy mochi full of candy anko and wrapped in a contemporary oak leaf. The oak leaf, referred to as kashiwa, isn’t edible but it surely provides a visible and fragrant contact and likewise has a that means connected. For Japanese individuals, the oak tree is an emblem of the prosperity of household and descendants as a result of the tree doesn’t shed previous leaves till new ones develop. This symbolism has made kashiwa mochi a well-liked deal with to have fun Kids’s Day (a nationwide vacation on Might fifth) to want for well being, development, and happiness of youngsters. At the present time can also be initially Boy’s Day (‘Tango no Sekku’ 端午の節句) in Japan for the reason that Edo interval to have fun the well being and happiness of boys. There’s additionally a Woman’s Day (aka ‘Hina Matsuri’ Doll Competition) in March. 

Kashiwa mochi has the right stability of soppy and chewy texture with a traditional Japanese subtly candy flavour. This conventional deal with is finest eaten contemporary on the day you make it with some tea!

Right here’s What you Have to Make Kashiwa Mochi

Listed below are the important thing elements to make genuine kashiwa mochi at dwelling. Most of elements can be found from Japanese grocery shops.

Joshinko

This can be a superb rice flour comprised of short-grain Japanese rice. It’s the first ingredient for the mochi to attain its attribute comfortable and chewy texture.

Shiratamako(glutinous rice flour)

One other sort of rice flour, however comprised of glutinous rice. When mixed with Joshinko, it helps create the right mochi consistency – comfortable but barely elastic.

Sugar

A small quantity of sugar is added to the mochi dough to stability the flavors and add a touch of sweetness to enhance the filling.

Anko paste

This candy pink bean paste serves because the filling for this chewy confection. It’s usually comprised of azuki beans and sugar, making a easy, candy paste that’s usually utilized in Japanese desserts.

Kashiwa leaves (Oak Leaves)

Whereas not edible, oak leaves are key to creating Kashiwa Mochi. They function a pure wrapper and likewise add a refined aroma and visible enchantment. The leaves even have cultural significance, symbolising household development and prosperity.

Components Substitution

Whereas conventional Kashiwa Mochi makes use of particular elements, you may make substitutions if wanted.

• For the mochi, a mixture of common rice flour and candy rice flour can exchange Joshinko and Shiratamako.
• If anko (pink bean paste) is unavailable, you need to use different candy fillings like mashed candy potato or chestnut paste.
• Instead of oak leaves, you need to use Sarutoriibara (Chinaroot) or bamboo leaves as an alternative.

Take into account that these substitutions might alter the genuine style and texture, however they let you create the same snack when conventional elements are arduous to search out.

The best way to Make Kashiwa Mochi Step-by-Step Directions

Preparation

Divide the anko (candy azuki bean paste) into equal items of 4 with plastic wrap and roll into small balls. If you’re making anko candy azuki bean paste from scratch, it is advisable to make it the evening earlier than.

Making Kashiwa Mochi

1. Place the dry elements (joshinko, shiratamako, and sugar) in a bowl and blend. Then add the recent water progressively checking the firmness of the dough. It’s sizzling, so use a spatula or chopsticks to combine first.
2. As soon as it has come collectively, knead the combination totally along with your fingers.
3. Tear the dough into items and place in a steamer basket mamking positive they don’t overlap in order that it steams evenly, then steam over medium warmth for about 10 minutes.
4. As soon as the steaming is completed, switch to a bowl and blend whereas crushing with a rolling pin whereas it’s nonetheless sizzling.
5. As soon as it has been crushed to a sure extent, knead it along with your fingers.
6. For those who shortly dip it in ice water midway by way of to chill it down, it should change into shiny.
7. Take away from the iced water, knead once more, roll out right into a log and reduce into 4 equal items.
8. Roll into balls, flippantly squish along with your fingers, then use a rolling pin to stretch out the dough up and right down to an oval form and match the dimensions of the oak leaves.
9. Place an anko (azuki bean) paste ball within the middle and sandwich it with the dough. Place the graceful facet of the oak leaves inwards to wrap the dough. Seal the middle of the seam tightly.
10. Then prepare them on a steamer basket and steam for about 5 minutes. This final step is an non-obligatory step, but it surely helps convey out the aroma of the oak leaves.

Variations of Kashiwa Mochi

Mochi Variations

kashiwa mochi will be made with plain white mochi or with yomogi (mugwort) mochi. The yomogi provides a vibrant inexperienced hue and a traditional earthy flavour which completely balances with the sweetness of the filling.

Filling Variations

You need to use tsubuan (chunky azuki bean paste) as an alternative of the graceful, refined style of Koshian (easy pink bean paste).

Wrapping leaf variations

Within the Kansai space, kashiwa mochi, is usually wrapped with Sarutoriibara (Chinaroot), as an alternative of the oak leaves. Sarutoriibara (Chinaroot) can also be used for its symbolism as a token of fine fortune and enduring lineage, as a result of its leaves stay till new leaves emerges simply the identical as oak timber.

What to Serve with Kashiwa Mochi

• Hojicha : Hojicha is a novel Japanese inexperienced tea that’s roasted to create a wealthy, nutty taste with decrease caffeine content material and no bitterness, making it good for lattes and culinary use.
• Hojicha Latte : Hojicha latte is a creamy, comforting beverage that mixes roasted inexperienced tea powder with steamed milk. It has a easy, nutty taste and fewer caffeine than different lattes.
• Matcha Latte : Matcha latte is likely one of the hottest Japanese drinks. It’s a vibrant inexperienced and deliciously creamy drink that blends finely floor Japanese inexperienced tea powder with steamed milk.
• Mugicha : Mugicha is a caffeine-free Japanese tea comprised of roasted barley. It’s recognized for its nutty, barely candy taste and loved each cold and warm, particularly as a refreshing summer time beverage.

The best way to Retailer Kashiwa Mochi

Kashiwa mochi is finest eaten contemporary on the day it’s made. It could possibly change into arduous and dry the subsequent day until saved very effectively.

Refrigerated Storage

Individually wrap every Kashiwa Mochi in plastic wrap, place them in a Ziploc or appropriate hermetic container, and retailer within the fridge.

Frozen Storage

To freeze, wrap every Kashiwa Mochi in plastic wrap, place them in a Ziploc or one other freezer-safe bag, and retailer within the freezer for as much as 2 weeks.

Thawing

To thaw frozen Kashiwa Mochi, depart them at room temperature for roughly 2 hours.

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