Kashiwamochi Recipe

Wash kashiwa (oak) leaves and dry them with paper towel. Put joshinko rice flour in a bowl. Add hot water in the rice flour. Knead the dough. Place a wet cloth in a steamer. Divide the dough into four pieces and place on the cloth. Steam the dough for about 20 minutes over medium heat. Remove the steamed dough to a bowl and knead well. Mix sugar and shiratamako flour in another bowl. Add 2 tbsps of water in the flour and knead well. Mix the shiratamako dough into the steamed dough and knead together. Divide the dough into 8 balls. Flat each dough by hands and place anko filling on the dough. Fold the dough in half to make a semicircular cake, sealing the edge. Repeat the process to make more rice cakes. Again, steam the rice cakes over high heat for 10 minutes. Remove the rice cakes from the steamer and let them cool. Wrap each rice cake with a kashiwa (oak) leaf.