Today is "Showa day"! Originally it was the birthday of Emperor Showa.
Speaking of Showa, I remember the days of white appliances and meals at Chabudai, but I can't forget my mother's handmade snacks.
So I decided to make a handmade pudding for the first time in decades. Before that, I will also report on Matsushimaya'sKashiwamochi instead of Mame Daifuku, which is now near the Emperor's residence and was loved by Emperor Showa!
Kashiwa mochi is a Japanese confectionery made by sandwiching bean paste in a flat, round shape made from Joshinko and folding it in half, and wrapping it in leaves such as Kashiwa. Traditionally eaten at Tango no Sekku on May 5th.
I bought two types of kashiwa mochi, miso and red bean paste.
The mochi itself is a mochi shop's mochi. It was a very thick and firm mochi.
As for the bean paste inside, the miso taste was my favorite taste, and the rich salty taste worked well. The bean paste was packed with less sweet bean paste. Both were delicious.
I thought it would be ready if I baked it for 20 minutes, but in my oven I raised it to 170 ℃ and baked it for about 50 minutes.
I used a glass mold with a diameter of about 10 cm instead of a pudding mold, so I made four.
As for the taste, the sugar was as per the recipe for caramel and reduced for pudding dough, so it had an elegant sweetness. And because the pudding dough was strained, it became a smooth pudding. When I was a kid, my mother made some solid egg whites, which I liked, so it didn't taste like my mother and I was disappointed.