Kashiwamochi
Ingredients
- 250 gRice flour (sifted)
- 150 gRed bean (soaked overnight)
- 100 gWhite sugar
- 250 mlMineral water
- 1 pinchFleur de sel
- 8 pcKashiwa oak leaves (rinsed and dried)
Method
A matte, supple white rice dough enclosing a smooth red bean center. The oak leaf provides a woody note that balances the sweetness.
- 1
Cook the red beans in mineral water until they crush easily between your fingers. Drain, then mash into a fine puree with the white sugar and a pinch of fleur de sel. The paste should be dense, shiny, and pull away from the sides of the pan.
- 2
Mix the rice flour with the mineral water gradually to avoid lumps. The consistency must be smooth. Place the mixture in a steamer for 20 minutes. The dough will become translucent and elastic.
- 3
Work the hot rice dough vigorously with a pestle or spatula until it is perfectly homogeneous and very supple. It should no longer stick to the sides.
- 4
Divide the dough into small balls. Flatten each ball into a disk, place a small dollop of bean paste in the center, then fold the rice dough in half to form a turnover. Press the edges to seal.
- 5
Wrap each cake in an oak leaf (smooth side facing inward). Steam everything for 5 minutes so the leaf's aroma infuses the rice dough.
Frequently asked questions
How do you get this dish right?
- If the dough is too sticky during shaping, lightly moisten your hands.
- Do not eat the oak leaf; it is only used to flavor and protect the cake.
How long does this dish keep?
Consume immediately. The rice dough hardens quickly when exposed to air or in the refrigerator.
