Ingredients (5 it.): Joshinko (rice flour) - 100 g Shiratamako (adhesive rice flour) - 30 g Sugar - 20 g Kuzuko (or potato starch) - 10 g Sweet haricot paste - 200 g Boiled water (about 40° C) - 120 ml Oak leaves (salted a bit) - 5 items Absinth (if you wish) - 1 tbsp
Preparation: 1. Divide haricot paste into 5 equal portions and shape balls. 2. Mix rice flour, adhesive rice flour and sugar in a deep cup. Mix by hands and add water. Make dough. 3. Divide dough into 5-6 pieces. Lay a towel on the steamer's bottom. Put the pieces in steamer. Cook 20 minutes on strong fire. 4. While the dough is hot pound it by wooden pestle till it becomes smooth, nubbinless. 5. If you cook kashiwa-mochi with absinth, put it in boiling water, leave for 5 minutes, pour water out and add absinth in the dough. Mix thoroughly. 6. Wrap the dough in a towel or parchment, squash superfluous moisture and make the dough in the shape of a roll right in towel. Then unwrap the dough and cut into 5 pieces. 7. At first flatten each piece out by the sharp of the palm. Then shape round cakes 8 cm in diameter. It's better to roll out thin cakes to make filling easier. 8. Put some haricot paste on the cake and roll the dough in the shape of ball. Thoroughly fasten cake's edges together. 9. After that you can eat mochi. But if you steam them for about 2-3 minutes they'll be more delicious. 10. Wash oak leaves and dry. Cool ready mochi and wrap them into oak leaves. Then you can steam them again for a while. 11. If you use oak leaves from a tree, at first boil them for several minutes and then wipe with a towel.
