| Prep: 15 mins | Cook: 20 mins – 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 200 | 1g | 0g | 47g |
| sugars | fibre | protein | salt |
| 17g | 2g | 3g | 0.01g |
Why I Love Japanese Mugwort Mochi
Quietly nestled within Japanese cuisine, a delightful treat called Mugwort Mochi stole my heart. This delicately sweet and herbaceous dessert, traditionally enjoyed during the spring months, harmoniously blends the hearty resilience I cherish in my Rocky Mountain-rooted cooking with the subtlety and grace inherent in Japanese delicacies. It’s true; even a rustic cook from Colorado can find sweet inspiration in the gentlest of flavors.
Finding Comfort in the Unconventional
There’s just something about the Mugwort Mochi that enlivens the adventurous palate. Perhaps it’s the novelty of incorporating dried mugwort leaves — an ingredient that carries its own handful of health benefits — or the delightful chewiness gifted from the sweet rice flour, otherwise known as mochiko. This recipe goes beyond traditional cookies or cupcakes, delivering a unique texture and balance of flavors that’s simply enchanting.
An Ode to Chef Nobu
Although my usual culinary style veers towards trout and game meats, the kitchen philosophy of renowned Japanese chef Nobu Matsuhisa inspired me to step outside my comfort zone and explore this poetic dessert. Matsuhisa — with his firm belief in the beauty of simplicity and integrity of ingredients — had shown me that sometimes, it’s the quietest of recipes that truly speak to the heart.
Now, Mugwort Mochi has found its place within my collection of favorite creations. And while it stands distinctive from my usual savory, gamey dishes, a scoop or two of this mochi served alongside a cup of ginger-infused tea has become a welcome conclusion to most of my hearty meals.
Pairing Possibilities
Of course, this recipe stands beautifully on its own. Yet, it wouldn’t be out of place beside other Japanese delights. Consider serving Mugwort Mochi after a wholesome bowl of ramen or delicate sushi rolls. The transition from savory umami to sweet, herby mochi would be a memorable journey across the tastebuds. And let’s not forget the possibility of accompanying it with a pot of freshly brewed jasmine tea.
So now you know why I hold a special place for Mugwort Mochi. It reflects a beautiful culinary story of embracing flavors and traditions that wander outside our usual routes. Undeniably, this unique dessert is artfully eloquent, subtly robust, and deserving of frequent kitchen visits.
What You’ll Need
- 1 cup sweet rice flour (mochiko)
- 1/2 cup granulated sugar
- 2 cups water
- 1/2 cup dried mugwort leaves
- 1/2 cup red bean paste
- Cornstarch, for dusting
Method
Step One
Combine the sweet rice flour and granulated sugar in a large mixing bowl. Mix until the sugar is well incorporated with the flour.
Step Two
Slowly add water to the mixture in the bowl, stirring continuously to avoid clumps. The mixture should become a smooth, thick liquid.
Step Three
In a separate bowl, soak the dried mugwort leaves in some water until they become soft. After they’re soft, drain the water and finely chop or grind the leaves into a paste.
Step Four
Add the mugwort paste to the rice flour mixture and stir until fully combined. The mixture should now be green.
Step Five
Prepare a steamer. If you don’t have a steamer, you can create one by placing a heatproof dish on top of a rack in a pot of boiling water. Make sure the dish is covered with a lid.
Step Six
Pour the mugwort mixture into the dish in the steamer. Cover with a lid and steam over high heat for about 20 minutes, or until the mochi is cooked through and becomes sticky and translucent.
Step Seven
While the mochi is cooling, prepare your workspace for shaping the mochi by dusting a clean, flat surface with cornstarch.
Step Eight
Once the mochi is cool enough to handle, divide it into small portions. Flatten each portion into a small disc and place a spoonful of red bean paste in the center. Fold the mochi over the red bean paste and seal the edges to form a ball.
Step Nine
Finally, dust the completed mugwort mochi with additional cornstarch to prevent them from sticking and enjoy your homemade Mugwort Mochi!
