Hello everyone, this is Akiyama from our Kyoto store.
May 5th is Children’s Day in Japan.
When it comes to celebratory food for Children’s Day, chimaki (traditional rice dumplings wrapped in bamboo leaves) is a classic.
This time, I’d like to share a recipe for Ume Chimaki, made with infused ume.
It’s a delightful treat that lets you enjoy both the crisp texture of ume and the chewy texture of mochi.
- 2 infused ume
- 65 g joshinko (non-glutinous rice flour)
- 10 g mochiko (glutinous rice flour)
- 30 g sugar
- 75 ml water
- 6 bamboo leaves
- 3 igusa (rush grass strings)
1．Wash the bamboo leaves well and pat dry.
2．Boil the igusa quickly in hot water for about 10 seconds, then drain.
3．Finely chop the ume and pat dry thoroughly with paper towel.
4．In a heatproof bowl, combine joshinko, mochiko, and sugar. Add water gradually in 3–4 portions, mixing carefully each time to avoid lumps.
5.Add the chopped ume to the mixture and stir to combine.
6．Cover loosely with plastic wrap and microwave at 500W for 1½ minutes. Mix well.
7．Cover again and microwave for another 1 minute. Using a spatula, bring the dough together into one mass. Continue heating in 30-second intervals until the dough becomes translucent. (Microwave power may vary, so adjust as needed.)
8．Carefully knead the dough until elastic. (It’s easier to handle if you use a damp, well-wrung kitchen towel to protect your hands from the heat.)
9．Once slightly cooled, divide the dough into 3 portions. Shape each into a cone using damp hands.
10．Overlap 2 bamboo leaves slightly, place one portion of dough on top, and wrap. Fold the tip of the leaves over to seal.
11．Fold the sealed end back, tie with igusa, and wrap around the base securely to finish.
I hadn’t eaten chimaki in over 10 years, and making this recipe brought back a wave of nostalgia.
Why not try preparing these together with your family during Golden Week?