Kashiwa Mochi (柏餅)

Add 150 g rice flour (joshinko), 45 g glutinous rice flour and 30 g white caster sugar to a microwaveable bowl and mix.

Pour in 250 ml hot water, one quarter at a time, mixing thoroughly each time with a rice paddle until it forms a thick, paste-like consistency.

Cover the bowl loosely with plastic wrap and microwave for 1 minute 30 seconds at 600W.

Use the rice paddle to mix/knead the mixture and microwave again for 1 minute 30 seconds at 600W. The dough will get thicker each time you microwave it.

Mix once more and then microwave for the last time, 1 minute, 600W. By the end you should have a firm dough with a slight yellowish hue and rice aroma.

Scoop the dough into a zip lock bag and place it into a bowl of cold water to cool for about 5-10 minutes. (Leave the ziplock bag open to let the heat escape but try not to get the dough wet.)

Divide 120 g smooth red bean paste (koshian) into 20g pieces. Wet your hands and roll them into balls.

Wipe 6 oak leaves with a clean damp cloth and gently pat them dry with a paper towel.

Once the dough is cool enough to touch, knead until smooth (about 20 times). (You can keep it in the zip lock bag if you don't want to handle the dough with your bare hands.)

Divide the dough into equal pieces (70g each), then wet your hands and roll each piece into a ball.

Place one ball of dough in your palm. Press it flat into an oval shape and place a ball of red bean paste in the center. (Keep a bowl of water nearby and wet your hands each time it becomes too sticky to handle.)

Fold the mochi over and gently pinch the edges to seal.

Wrap each mochi with an oak leaf.

Enjoy!