Shape the adzuki bean paste into 20g balls.

Rinse the kashiwa leaves and drain well.

In a heatproof bowl, mix joshinko flour, shiratamako, and katakuriko with a balloon whisk.

Add granulated sugar to the dry ingredients and mix well.

Gradually add lukewarm water while mixing with your hands, adjusting the amount as needed.

Bring the dough together, then cover with cling film.

Microwave at 600w for 1 minute.

Knead the dough well, initially using a rolling pin due to the heat.

Switch to kneading with moistened hands until evenly kneaded.

Microwave for 2 minutes and knead again.

Microwave for another minute.

Continue kneading until the dough reaches your desired softness.

For kusa mochi, after heating for 2.5 minutes, mix in dried yomogi leaves.

Divide the dough into 40g portions with a bench scraper.

Stretch each portion into a flat oval shape with moistened hands.

Place the adzuki bean paste onto the bottom half of the dough.

Press the paste gently into the dough, leaving the edges uncovered.

Fold the upper half over the adzuki bean paste to cover and seal the edges by pinching with your fingers.

Repeat for the remaining dough and bean paste.

Microwave for about 10 seconds before eating.

If not eating immediately, wrap each mochi in cling film and store at room temperature.

Consume as soon as possible.