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1
Rinse the kashiwa leaves gently and pat dry with a tea towel.
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2
Divide the anko into golf balls (about 30 g each).
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3
Put the joshinko flour and water in a heat-proof bowl (not metal) and mix well.
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4
Cover with cling film and microwave for 5 minutes and 30 seconds (600W).
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5
Transfer the contents of the bowl onto a large piece of cling film.
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6
Be careful, because it will be very hot.
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7
Lift a corner of the cling film and bring onto the centre of the mixture.
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8
Knead the mixture with your hand over the cling film.
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9
Repeat this process 15 to 20 times.
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10
Put the mixture into a large plastic bag and soak in cold water, leaving the bag open, to cool down for 20 minutes.
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11
( Do not allow water to come inside the bag).
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12
After it has cooled, knead 5 to 6 times.
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13
Divide the mixture into 10 portions (about 50 g each).
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14
Stretch each portion into a 9 cm x 6 cm oval with a rolling pin.
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15
Place the anko onto a shaped piece of dough and fold to cover it.
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16
Seal the edges tightly.
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17
Seal the edges.
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18
Wrap with kashiwa leaves and serve.
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19
If you want to make yomogi (mugwort) kashiwa mochi, squeeze excess water from the yomogi leaves and add at step 6 or 7.
