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Kashiwamochi ｜ Easy recipe at home related to cooking researcher / Recipe transcription by Yukari's Kitchen

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Number of Videos: 1,352本

Ingredients

上新粉 : 150g
白玉粉 : 50g
砂糖 : 15g
水 : 180ml
こしあん : 180g
柏の葉 : 6枚

Time required

30minutes

Procedure

1) Prepare Kashiwanoha 01:11
Wash the leaves of Kashiwanoha with water and wipe off the water with kitchen paper.
2) Prepare the red bean paste 01:29
Roll about 30g of red bean paste into a bale shape.
3) Combine flour 02:00
Put Shiratamako in a bowl, add 1/3 of water and mix.
Add water in several batches and mix the shiratamako and water so that they blend together.
Add Joshinko and sugar and mix with a rubber spatula.
4) 電子レンジで加熱する 03:29
Wrap the bowl and heat in the microwave for 2 minutes.
Mix with a rubber spatula so that the whole is even.
Cover with plastic wrap and heat in the microwave for 1 minute and 30 seconds.
Mix until the whole is uniform.
Cover with plastic wrap and heat in the microwave for 4 minutes.
Knead so that the whole is uniform.
5) 餅を捏ねる 05:10
ジップ袋に生地を入れ、3～5分程度水に浸し、粗熱をとる。
ジップ袋に入れたまま、手で捏ねる。
まな板の上にラップを敷き、生地をのせる。
もう一度ラップで捏ね、丸く形を整える。
6) 餅を仕上げる 06:51
餅を6等分し、丸めて楕円形にする。
麺棒でのばし、こしあんをのせて包む。
柏の葉で包み完成。

Point

・ A simple recipe that can be made in the microwave.
・ Amount for 6 Kashiwamochi.
・ By adding Shiratamako to Joshinko, the texture will be chewy.
・ You can use bean paste if you like.
・ When making a small kashiwa mochi, roll about 20g of red bean paste and prepare it.
・ Mix Shiratamako and water as if crushing the grains of Shiratamako.
・ It is easy to make water by adding it to Shiratamako in several batches.
・ The video uses a 600W microwave oven.
・ Heat the dough little by little and mix well each time.
・ When the whitish fabric becomes transparent, finish heating.
・ Knead the dough by pressing it 20 to 30 times until the dough becomes smooth.
・ Finally, knead with plastic wrap 5 to 6 times to make the dough soft and smooth.
・ Adjust the size of the mochi according to the size of the leaves of Kashiwanoha.