Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, japanese kusa (mugwort) mochi. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
It is characterized by its deep green color, delicate flavor, and the typical sticky texture. Even though it can be eaten plain, it is often incorporated with other ingredients and wrapped around various fillings. Kusa mochi (草餅, lit. "grass mochi"), also known as kusamochi or yomogi mochi, is a Japanese sweet. It is made from mochi and leaves of yomogi, also known as Japanese mugwort.
Japanese Kusa (Mugwort) Mochi is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Japanese Kusa (Mugwort) Mochi is something which I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook japanese kusa (mugwort) mochi using 5 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Japanese Kusa (Mugwort) Mochi:
- Prepare 60 g rice flour (40g rice flour+20g glutinous rice flour is more soft)
- Take 15 g sugar
- Get 1 bowl fresh mugwort
- Prepare water
- Prepare sweet red bean paste
This is a very vigorous plant that grows like a weed all over Japan. Now that I'm in the U. I do not see it, but maybe I can make some of my own. Served with sweet soybean flour as a topping, Kusa-mochi is made with powder from the leaves of Japanese mugwort.
Steps to make Japanese Kusa (Mugwort) Mochi:
- I took fresh mugwort from my pot. Boil in hot water with a little salt until softened.
- Soak in water and squeeze. Put mugwort and 50 ml water in food processor and make mugwort juice.
- Mix dry ingredients and mugwort juice and add about 30ml water to make soft batter like this photo.
- Wrap with film and microwave for 60 seconds by 600w. Unwrap the film and mix with spatula and microwave for more 30 seconds.
- Place the Mochi dough on film and knead until very smooth.
- Cover film and spread thinly with rolling pin. Place sweet red bean paste.
- Fold the mochi dough in two and stamp it from above.
- Cut the edge and make good shapes.
- Enjoy with green tea 🍵
I do not see it, but maybe I can make some of my own. Served with sweet soybean flour as a topping, Kusa-mochi is made with powder from the leaves of Japanese mugwort. It is considered to be the taste of spring so give it a try! Japanese people also have a version of this—mugwort mochi, called yomogi mochi. And mugwort tea is very big on Amazon—who knew!
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