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1
Parboil the oak leaves and drain.
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2
Divide the red bean paste into 7 pieces (25 g each), and make barrels.
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3
Soak the dried mugwort in a tea sachet in water for 20 minutes.
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4
Combine rice flour, shiratamako, katakuriko, sugar, and salt in a bowl.
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5
Add water, and mix well.
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6
If you are making a mugwort version, squeeze the excess water, and add to the bowl.
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7
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.
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8
Continue microwaving for another 4 minutes.
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9
Take it out from the microwave, and pound with a rolling pin.
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10
When it starts to cool, place on a wrung-out wet towel.
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11
Knead it until it turns as your earlobe.
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12
Return it to the bowl, cover with plastic wrap, and microwave for 2 minutes at 500 W. Pound it again with the rolling pin.
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13
When it starts to cool, place it on the towel again, and lightly knead.
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14
Divide into 7 even portions.
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15
Stretch out the dough with wet hands.
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16
Place a ball of red bean paste on top, fold it in half, then tightly close the edges.
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17
Wrap the mochi with a leaf and you're done.
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18
If you're not planning to eat it right away, cover it up in plastic cling wrap.
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19
(The pictures were taken when I made mugwort mochi.)
