8 kashiwa or fig leaves (kashiwa leaves are traditionally used, but are difficult to find)
240g miso (white bean paste with miso)
200 g of komeko rice flour
280 ml of water
Preparation
Miso an (sweet miso paste)
1.Drain the beans. 2.Blend the beans in a blender or mixer until smooth. 3.Pour the puree into a saucepan, then add the sugar. 4.Heat over medium heat and using a spatula, stir until the batter thickens. 5.When the paste reaches the desired consistency (it hardens a little as it cools), add the white miso, remove the mixture from the heat and let it cool.
Mochi
1.Quickly rinse the leaves in water, then drain them using paper towels. 2.Divide the miso paste into 8 portions of 30 g and form small cylinders. 3.In a large (microwave-safe) bowl, combine the rice flour and water. 4.Cover loosely with plastic wrap and heat in the microwave (600W) for 5 minutes. 5.Place the dough on a sheet of plastic wrap or baking paper and fold it over. Repeat this process from each corner until you get a sticky, mochi-like texture. 6.When the dough is shiny, form a ball. 7.Then cut it into 8 equal pieces using a wet knife and form balls. 8.Flatten each ball into an oval shape about 8 × 11 cm. Place a portion of miso in the center. 9.Fold the dough over the filling, from top to bottom, and seal the edges. 10.Wrap each mochi with a leaf. And there you have it!
