Kashiwamochi

A matte, supple white rice dough enclosing a smooth red bean center. The oak leaf provides a woody note that balances the sweetness.

• Prep time: 40 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 407
• Protein: 11 g
• Carbs: 84 g
• Fat: 2 g

Ingredients

• 250 g Rice flour ( sifted )
• 150 g Red bean ( soaked overnight )
• 100 g White sugar
• 250 ml Mineral water
• 1 pinch Fleur de sel
• 8 piece Kashiwa oak leaves ( rinsed and dried )

Instructions

1. Preparing the bean paste

   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. Preparing the rice dough

   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. Kneading

   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. Shaping

   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. Wrapping and final steam

   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.

Chef's tips

• 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.

Storage

Consume immediately. The rice dough hardens quickly when exposed to air or in the refrigerator.