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kashiwa mochi
5 from 1 vote

Kashiwa mochi

Servings: 16 kashiwa mochi
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  • 1½ cup + 8 teaspoons (260g) joshinko rice flour (上新粉)
  • ¼ cup + 2 teaspoon (40g) mochi flour (もち粉)
  • 3 tablespoons + 1 teaspoons (40g) granulated sugar
  • 1¼ cup (300ml) water
  • 19 oz (540g) red bean paste
  • potato starch or corn starch
  • 16 kashiwa leaves, dried or vacuum packed


  • Prepare the kashiwa leaves. If using dried leaves, rehydrate them in water. If using vacuum packed leaves, rinse them with water and pat dry with a paper towel. Set it aside to use later.
  • In a bowl, mix the joshinko rice flour, mochi flour, and sugar. Slowly pour the water and stir until it forms a paste.
  • Line a steamer with parchment paper or cheesecloth, and put the paste inside. Steam for 20 minutes.
  • While waiting for the mochi, divide and roll the red bean paste into 8 equal balls.
  • Take the mochi out of the steamer and knead until it forms a ball. Divide into 8 equal pieces.
  • Take one piece of mochi and flatten it out into an oval. Place a red bean paste ball in the center and wrap it with the mochi. Make sure the sides are completely sealed.
  • Place each mochi on the shiny side of the kashiwa leaf and fold the leaf over the mochi. Put them back in the steamer for an additional 5 minutes. Let them cool completely before eating.
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