Kiyomemochi
Kiyomemochi is a soft Nagoya sweet with smooth koshian wrapped in silky white habutae mochi. The tender bite, refined bean filling, and dusting of starch suit a calm cup of matcha.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Portion the red bean paste into small balls and keep them chilled.
Mix the rice flours, sugar, water, and salt into a smooth batter.
Steam the batter until translucent and elastic, then knead it carefully while warm.
Dust the work surface with potato starch and divide the mochi into rounds.
Wrap each round around red bean paste, seal the base, and serve with matcha or chestnut garnish.
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