Snacks & baking
Kuzumochi (mochi with mugwort)
A traditional Japanese sweet made of mochi flavoured with mugwort and often filled with sweet red bean paste. Its texture is chewy and soft, and it is eaten mostly in spring.
Ingredients
Instructions
- Blanch the mugwort leaves for 2 minutes in boiling water, then refresh them and chop finely.
- Mix the glutinous rice flour, sugar and a pinch of salt with the water, then add the chopped leaves.
- Cover and steam or microwave in 2-minute bursts, stirring in between, until you get a smooth, stretchy dough.
- Divide the anko into small balls of about 15 g each.
- Dust the work surface with cornstarch and roll out the hot dough into a thin sheet.
- Cut out squares, place a ball of anko in the centre of each and close them by pinching the edges.
- Let cool completely before serving.
Variations and tips
With what you can find here. Fresh mugwort can be replaced with a few blended spinach leaves, giving a less aromatic but pleasant green colour.
More ideas
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Japan
Japan
Japan
Japan
Japan
Japan
Japan
Japan
Original Ecomely recipe.