Shimane Kashiwa Mochi
Quick answer
- Total time
- 47 min
- Level
- Medium
- Servings
- 20 servings
- Ingredients
- 5
About this dish
Half-moon rice dumplings filled with red bean paste are steamed between two sarutori-ibara leaves.
Read more
Using these leaves in place of oak is the Shimane way. When they are done, the skin turns translucent and springs back under a fingertip.
Ingredients
Instructions
- 1
Wash both sides of 20 food-safe sarutori-ibara leaves under running water and pat dry.
Divide 300g sweet red bean paste into 20 portions of 15g and roll each into a ball.
- 2
Put 500g mixed rice dumpling flour in a large bowl and add 400ml water in 3 additions, mixing by hand.
Knead firmly for 8 minutes until no dry flour remains and the dough is soft like an earlobe without cracking.
- 3
Divide the dough into 20 pieces and press each into a 9cm circle.
Place one bean-paste ball in the center, seal the edges into a half-moon, coat the entire surface lightly with the 30g potato starch, and enclose each between one leaf.
- 4
Bring ample water to a boil in a steamer, arrange the cakes without touching, cover, and steam over strong steam for 12 minutes.
Remove when the dough is evenly translucent and springy, cool for 10 minutes, and peel away the leaf before eating.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
島根県食生活改善推進協議会 · Checked: 2026-08-11
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