Kashiwa Mochi

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Did the sweets lady book recipe.

making sure you form a good seal is critical
Make the mochi a little oblong, and pre-contour the middle so you’ve already formed a pouch before you wrap the mochi
Don’t expect to stretch the mochi around the an. It should be exactly the size it needs to be.
Tone down the miso a little. 20:100 saikyo miso to shiroan was a little strong
Maybe add a touch more water, but the dough otherwise worked out as is. Very dry. Roughly the texture of Kusa-mochi
Cooking times at ripping high heat were good
Letting it cool completely indeed is the key to keep it from sticking to the leaf
Outside of the leaf is outside when wrapped with misoan. Aka an, it’s opposite
Soak the dry leaves overnight. A couple hours literally do not work. It will still be crunchy.

Glenn:

If using tantansai kashiwa-bako, there is a slot for the leaf. You can take your sweet and place the leaf in.
Otherwise, depends on the stickiness of the mochi. Too sticky, it stays no matter what. Probably makes sense to leave on kaishi while eating.

OkashiPhotos::