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1
Shape the aduki bean paste into 20 g balls.
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2
Rinse the kashiwa leaves and drain well.
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3
Put the dry ingredients into a heatproof bowl and mix with a balloon whisk.
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4
Add the lukewarm water little by little and mix with your hands.
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5
Adjust the amount of water as you go.
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6
After bringing together to make the dough, cover with cling film.
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7
Heat in a 600w microwave for 1 minute.
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8
Knead the dough well.
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9
It is very hot at first, so use a rolling pin to knead.
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10
After a while, you can switch to your hands.
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11
Because it's still hot, moisten your hands, make a fist, and knead the dough until evenly kneaded.
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12
Heat in a microwave for 2 minutes and knead again.
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13
Heat for another minute.
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14
Knead until you obtain the softness you like (not too soft).
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15
For kusa mochi, after heating for 2.5 minutes, mix in dried yomogi leaves.
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16
In this photo, I made 5 kashiwa mochi because I had about 200 g of mochi dough.
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17
Divide into 40 g portions with a bench scraper.
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18
Stretch the portioned dough into a flat oval shape with moistened hands.
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19
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.
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20
Fold the upper half onto the adzuki bean paste to cover and seal the joint by pinching with your fingers.
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21
It is done!
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22
Repeat this process for the rest of the prepared mochi dough and adzuki bean paste.
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23
I recommend heating in a microwave for about 10 seconds before eating.
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24
If you don't plan to eat them straight away, wrap each one of them with cling film and keep at room temperature.
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25
Eat as soon as possible.
