柏（かしわ）餅の作り方・レシピ【こどもの日】端午の節句｜Coris cooking

sweet rice

🥗Healthier: brown rice

💰Cheaper: glutinous rice flour

Brown rice offers more fiber, while glutinous rice flour is easier to find.

red bean paste

🥗Healthier: chickpea paste

💰Cheaper: store-bought bean spread

Chickpea paste is lower in sugar and can be made at home.

Add joshinko to a bowl and heat water until just before boiling. Mix the hot water into the joshinko with a rubber spatula until it forms a dough.

Divide the dough into about 4 portions, shape each portion into a ball, and flatten to about 1 cm thick. Set up a steamer with water, place a damp cloth in it, and put the dough on top. Cover and steam on low heat for 20 minutes once steam rises.

While the dough is steaming, divide the koshian into 9 portions of 20g each and shape them into rounds, then refrigerate.

After steaming, cool the dough in a bowl of water for 10 seconds, then wipe it dry and return it to the bowl. Add sugar and katakuriko, and knead until well mixed.

Transfer the dough to a work surface and knead until smooth. Shape it into a 25 cm log and cut into 9 equal pieces.

Wet your fingers slightly and flatten each piece of dough into an oval. Place a portion of koshian on top and wrap the dough around it, ensuring the filling does not spill out. Wrap in kashiwa leaves.

Set up the steamer again with water, place a damp cloth inside, and put the wrapped mochi on top. Cover and steam for 5 minutes.

After 5 minutes, the kashiwa mochi is complete. Allow to cool, then pack or cover with plastic wrap to prevent drying.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens