Kashiwa Mochi

Bahan-bahan (8 porsi)

• 8 salt-pickled kashiwa (oak) leaves
• 1 Tbsp sugar ((sugar-to-water ratio is 1 to 5 by weight; use this syrup to roll the filling and shape the mochi))
• 4 Tbsp water ((sugar-to-water ratio is 1 to 5 by weight; use to roll the filling and shape the mochi))
• 7 oz sweet red bean paste (anko)
• 7 oz joshinko (Japanese rice flour)
• 2 Tbsp sugar
• 1 ⅛ cups water