Tamago-chan, cute egg wagashi (recipe for kashiwa-mochi)

Will you have an egg with your tea ? Or do you prefer yolks ?
Yes, they are sweets. Japanese sweets.

If you don’t like eggs, you are not on the right blog this week. It’s the Easter effect. That should be the conclusion of the series. The dino egg that started hatching process Sunday is totally cracked :


The yolks are made of kimi-an.

kimi-an (recipe)

The whites are not regular daifuku mochi but like kashiwa-mochi 柏餅 that are served in oak leaves.
The texture is harder, more like egg whites. I used the processed Japanese rice flour called joshinko 上新粉, which is not made from glutinous rice but from plain rice.

Easy kashiwa-mochi

Pounding is necessary. You need a pestle and a mortar.

Add about same weight of water to 100 grams of joshinko (processed rice flour), mix well.
Microwave (500 watts) 2 minutes. Pound well and add a little water.
Microwave 1 minute, pound and add water again… And again.
It needs 5 to 7 minutes, you can taste it is cooked. Pound again while it cools down.

When the paste is lukewarm, it can be taken and shaped with wet hands.

Reminder : for daifuku mochi, you need glutinous rice or mochi-ko or equivalent processed flours made from glutinous rice.

Making daifuku mochi from mochiko (mochi flour)


You can serve them like that, eggs and yolks and guests will discover the inside.

They are not convenient to cut, they fall apart. Like “too fresh from the hen” boiled eggs that you can’t get out of the shell…

Kimi-an dango, Japanese sweets like pearls of gold

On a skewer a boiled quail eggs and 2 boiled egg yolks… There is also this sweet version.

Anko, azuki bean sweet paste is very known. This is a variation. It’s kimi-an (yolk paste). It can be used in many type of wagashi.

Wagashi Saga : Photo-menu of all Japanese sweet posts.


1/2 cup (drained) of boiled white beans (not salted)
1 egg yolk, beaten
sugar or sweetener, as you like
1 tbs brandy
vanilla essence

-Paste the beans in a mortar (or a bowl with a fork) till you get a very smooth cream. If you want it to be perfect, pass it through a sieve, that’s the only way to be sure all the small skins are pasted.
-Mix in the yolk and the sugar.
-Pass 20 seconds in microwave (500 watts), mix well. Repeat 1 or 2 times till eggs are cooked and texture is quite dry.
-Add the flavorings. Let it cool.

Then simply form balls with dry hands. Join them with a skewer at the good size… or too long as here.

The white ones are mochi dangos (click on text) :