Every May comes, I remember my grandma who was filling bamboo leaves with sticky rice to make Chimaki.
In my hometown of Fukushima, we have a custom to eat Chimaki on Children’s Day, May 5th.
My grandma’s homemade Chimaki with the scent of bamboo leaves are one of my unforgettable tastes.
INGREDIENTS: makes 15
- 420g (15oz) glutinous rice (sweet rice)
- 30 sasa (bamboo) leaves
- 15 igusa (rushes) of 80cm (31inches) each
Kinako sugar
- 40g (1.4oz) kinako (soybean flour)
- 30g (1oz) sugar
- a pinch of salt
INSTRUCTIONS
STEP
Preparation
- Wash the sasa (bamboo) leaves and wipe off the water.
- Boil the Igusa until it becomes soft.
- Wash the rice and put it in a strainer.
STEP
Make Chimaki
- Roll a bamboo leaf into a cone shape, and stuff the glutinous rice in it.
- Cover with another bamboo leaf, fold it toward you, and tie it with a Igusa.
- Bundle the Chimaki in 5 pieces.
- Soak it in water overnight.
STEP
Boil Chimaki
- Put the Chimaki and plenty of water in a pot, bring to a boil, and cook on medium heat for about 1 hour.
- Drain the Chimaki in a strainer, and hang it in a cool place to remove the heat.
STEP
Make kinako sugar
- Mix soybean flour, sugar and salt, and sprinkle it on the Chimaki.
NOTES
- In the case of using fresh bamboo leaves, boil them before use.
- When stuffing the rice, make the surface of the bamboo leaves (smooth side) inside.
- If you cannot find the Igusa, cooking twine can be used instead.
- If the amount of water decreases while cooking Chimaki, add hot water.
PRESERVATION
- Chimaki can be refrigerated for 3 days or frozen for 1 month.
- When defrosting, heat in a microwave oven before serving.
