Homemade Kashiwa Mochi (Gluten-Free!)
Servings: 19 kashiwa mochi
Calories: 181kcal
These Homemade Kashiwa Mochi (柏餅 or 柏もち) are made with just 6 simple ingredients and only 20 minutes of active work, plus they're gluten-free!
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Ingredients
- 2 cups joshinko rice flour (上新粉)
- ⅓ cup mochiko flour (もち粉)
- ¼ cup granulated sugar
- 1½ cups water
- 1½ lbs sweet red bean paste
- potato starch or corn starch
- 19 kashiwa leaves, dried or vacuum packed
Instructions
- 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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Nutrition
Serving: 1g | Calories: 181kcal | Carbohydrates: 41g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 15mg | Fiber: 2g | Sugar: 20g | Calcium: 10mg | Iron: 1mg