Authentic Kashiwa-mochi Recipe Japan, Asia

If you have fresh oak leaves, wash them under running water and dry them with a paper napkin.

If you have dried oak leaves, boil them first for 10 minutes, then soak them in water, and dry them with a paper napkin.

Add joshinko flour, potato starch, sugar, and water to a microwave-safe glass bowl, and whisk until lump-free.

Loosely cover the bowl with cling film and microwave for four minutes in a 1100W microwave.

Take the bowl out of the microwave and loosen the mochi with a spatula.

Then, dip a wooden pestle in water so it's well soaked (or, something you can pound with), and pound the mochi, soaking the pestle in water often during pounding — the pounding will help turn mochi shiny and glossy.

When the mochi has cooled down to room temperature, transfer it on a work surface and knead with wet hands until the mochi is smooth, glossy, and elastic.

Divide the mochi in half, then cut each half into five pieces.

Shape each piece of mochi into a ball, then cover them with a damp cloth, so they do not dry out.

Now, take one piece of mochi and roll it out into an oval.

Place a ball of red bean paste in the center of the oval, then fold the mochi over and seal the edges.

Take care that the red bean paste is not overflowing or touching the seams because, in that case, the mochi will not seal properly.

Do the same with the remaining mochi pieces.

Wrap each kashiwa-mochi with an oak leaf, so that the back of the leaf is on the outside.