Gooey and Soft Kashiwa Mochi Made Easily in a Microwave - ] Joshinko flour

Method

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