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…

Wagashi saga. Full edition.

DSC01074-002mikan daifuku

The Japanese are sweet lovers. Now, all sorts of Western and Asian sweets can be found in big cities, and there are many talented bakers.

Wagashi means “Japanese sweets”, and it refers to the snack, usually sweet, served with tea. Eating desserts is not the custom. You eat lunch at 11~12 , then at 3 pm, you have a sweet with tea.

murasaki hanamame

The bulk of wagashi are made on a base of 2 ingredients : rice and azuki beans. And the artisans carve hundreds of refined designs -inspired by nature and seasonal events. So you may have the impression that they all taste the same and are only decorative. Actually, even in traditional shops, there exist many other flavors, sesame, roast soy beans, sweet potato, nuts, yuzu, chestnut, ume plum, cherry blossom, matcha, dry fruits, cassia cinnamon…
I have no ambition to compete in refinement of making with the famous shops. I have them on occasions, not too often as the quality ones are not cheap. Making my snacks is mostly a hobby and a way to avoid the supermarket range ones.
My home-made wagashi don’t always follow the traditional recipes, but I try to indicate when I adapt. Usually, I want mines to be less sweetened.


Sweet pastes
There are several sweet pastes called “an”.
“anko” the most common is made of red azuki beans. Other beans are used too, white for “shiro an”, and also red, yellow, black…
“kimi-an” is yellow and egg flavored. “kuri-an” is made with chestnut. Etc

Cooking azuki beans

Making anko (brown filling) from the beans. Tsubuan and koshian. Easy recipe.

Making kimi-an (yellow filling, with egg)

Rice, rice flour, processed rice flours

Making o-hagi, the basic wagashi (from rice)

Making daifuku mochi from mochiko (from mochi flour)

Making kashiwa-mochi (from joshinko rice flour)

Other flours

kuzu, kudzu :
warabi (bracken) :
warabi mochi
agar agar :

Home-made wagashi



Gold and Chestnut : kuri kinton

Kuri, the sweet (2nd style of kuri kinton)

Kinako-bo and mugi-cha

Polka-dot kabocha yokan

Making o-hagi

Mizu-yokan and nashi

After-Eight Daifuku Mochi

Choco-coco hari-nezumi



Azuki filled “sweet potato”


Ichigo daifuku mochi

Zenzai with yaki-mochi

Ginger kuzu-yu


choco-chip matcha-an daifuku

Tokoroten cherry…

Kimi-an dango, Japanese sweets like pearls of gold

Tamago-chan, cute egg wagashi



Lemon snow-flake mochi

Mochinnamon bun

Cubes of refreshment : heart-heaven in black sweetness


Okinawan mochi

warabi mochi (classic recipe)

ichigo-dama (strawberry pearls)


Setsubun (start of Spring festival)

Casual tea.

About wagashi and mochi from the shop… (Summer)

Yatsuhashi for sakura season (from the shop)

Assorted Spring wagashi (from the shop)

Kashiwa-mochi for Children Day, May 5th (from the shop)

okaki mochi

noshi mochi

Other dessert compilations :

Crazy and Healthy Sweets (compilation)

French desserts – Dessert francais (compilation)

Wagashi saga 1, mochiko : Sweet Potato dango

Let’s make the classic Japanese sweet dango (small rice balls). They can be served in different ways, on skewers or not, roasted or not, flavored/colored, with syrup, with anko (bean jam)…

I am going to present the different ingredients for wagashi (Japanese sweets).


It’s a white powder sold in Japanese grocery stores. You often see it as ingredient for making wagashi (Japanese sweets).

Is mochiko = rice flour ? In Japan, no (I can’t tell about exported products), not in the sense of milled rice grains. The standard rice flour is called “komeko”. You can’t substitute.

Wikipedia explanation of “mochiko

My translation :
Shiratamako (白玉粉), also called kanzarashi (寒晒し), mochiko もち粉 or kanshinjiko (観心寺粉) is a powder made from mochi-gome (white polished Japanese sticky rice).

Mochi-gome rice is rinsed, soaked one night, drained, and grinded while adding water. This “milk” is then dehydrated by pressure technique or sun-drying. It is used as an ingredient to make different wagashi (Japanese sweets), in particular shiratama-dango (white small balls). The texture of balls made with that ingredient is finer.

It is a very ancient Japanese processed product. It is made for dangos, not ideal for mochi (but that works). I think there are slight differences between the different named powders that results in nuances in taste and texture.

Today let’s have the dango balls with “Sweet Potato an”. This is not classic, not my invention either. Sweet potatoes are often called satsuma imo, “Sweet Potato” (= “suiito poteito”) the English term is the name of a sweet potato, buttered and vanilla flavored cake.

Here are the new sweet potatoes :

Steam one. Mash it (with the skin). Add a little butter and vanilla extract.

Dango recipe :

Measure 5g of shiratamako, or of mochiko per dango. So 30 g for a set of 6 of 2 cm diameter.
Prepare a glass of water. Progressively add water to the powder, just enough to form a paste. Kneed till you can get a ball that has the texture of your earlobe. Cut and form the balls by rolling them in your hand.

Drop the balls in boiling water. Boil 2 minutes. Tranfer in a cup of iced water to refresh.

Serve with the potato paste, and iced matcha.

6 dango + paste
Cal : 188.5 F4.2g C34.3g P2.2g

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