Yomogi Mochi Recipe by 凱茜媽咪の廚房
This recipe is translated from Cookpad Taiwan. See original: よもぎ麻糬 Yomogi Mochi Cooking Instructions 40 minutes 1 Prepare your ingredients: Japanese sweet rice flour, potato starch, mugwort powder, sugar, soybean flour, and fillings. The main fillings are sweetened red bean paste and peanut butter, but you can also use sesame paste. Steps 3-9 cover the basic mochi method; the rest are variations. Give it a try! 2 Using Japanese sweet rice flour helps keep the mochi soft and chewy, even after refrigeration. 3 Weigh and sift the flours, then add the mugwort powder. Mix the sugar with the flours, then gradually add water, stirring until smooth. 4 Pour the batter into a steaming tray. Add 1 cup of water to the outer pot of a rice cooker and steam the batter. 5 When the rice cooker switches off, test the dough with a skewer. If it comes out clean with no white batter sticking, it's done. 6 Prepare a zip-top bag and add a little vegetable oil. Spread the oil evenly inside the bag. 7 Once the dough is fully cooked (no white spots remain), transfer the mochi dough into the oiled bag. 8 Knead the mochi dough vigorously in the bag, as if washing clothes. 9 Knead until the dough is smooth and elastic. Divide the dough into two pieces: one-third and two-thirds. 10 Place the larger piece (two-thirds) between two sheets of parchment paper. 11 Use a rolling pin to flatten the dough. 12 Roll it out into a large, thin sheet about 1/4 inch (0.5 cm) thick. 13 If the dough is sticky, wear gloves lightly coated with vegetable oil, or simply rub oil on your hands. 14 Prepare the sweetened red bean paste and use a small spoon to portion it into small pieces. 15 Fold the mochi sheet in half, fill the center with red bean paste, and shape it like a dorayaki. Sprinkle some soybean flour on top for decoration. 16 For round mochi, roll into balls and coat with soybean flour for a plump look. 17 You can also flatten the round balls for a different appearance. 18 Prepare the peanut butter (you can make your own by blending unsalted peanuts with butter until smooth). 19 Take the smaller piece (one-third) of dough, place it in the oiled zip-top bag, and roll it into a thin sheet. Spread a thin layer of peanut butter, roll it up, and slice gently into pieces. 20 These rolled mochi look like 'Rolling Donkey' (a traditional sweet) and are beautiful to serve. 21 [Tips] * If you can't find mugwort powder, you can substitute with green tea powder or matcha. * Potato starch is made from potatoes; you can substitute with cornstarch. * If you don't have Japanese sweet rice flour, you can use regular sweet rice flour mixed with cornstarch (for a white color). * Store finished mochi in the refrigerator. Before eating, microwave for 20 seconds to soften for better texture. * For the rolled mochi, you can drizzle with a little brown sugar syrup and sprinkle with soybean flour, similar to the 'Rolling Donkey' dessert. 1 Prepare your ingredients: Japanese sweet rice flour, potato starch, mugwort powder, sugar, soybean flour, and fillings. The main fillings are sweetened red bean paste and peanut butter, but you can also use sesame paste. Steps 3-9 cover the basic mochi method; the rest are variations. Give it a try! 1 Prepare your ingredients: Japanese sweet rice flour, potato starch, mugwort powder, sugar, soybean flour, and fillings. The main fillings are sweetened red bean paste and peanut butter, but you can also use sesame paste. Steps 3-9 cover the basic mochi method; the rest are variations. Give it a try! 2 Using Japanese sweet rice flour helps keep the mochi soft and chewy, even after refrigeration. 2 Using Japanese sweet rice flour helps keep the mochi soft and chewy, even after refrigeration. 3 Weigh and sift the flours, then add the mugwort powder. Mix the sugar with the flours, then gradually add water, stirring until smooth. 3 Weigh and sift the flours, then add the mugwort powder. Mix the sugar with the flours, then gradually add water, stirring until smooth. 4 Pour the batter into a steaming tray. Add 1 cup of water to the outer pot of a rice cooker and steam the batter. 4 Pour the batter into a steaming tray. Add 1 cup of water to the outer pot of a rice cooker and steam the batter. 5 When the rice cooker switches off, test the dough with a skewer. If it comes out clean with no white batter sticking, it's done. 5 When the rice cooker switches off, test the dough with a skewer. If it comes out clean with no white batter sticking, it's done. 6 Prepare a zip-top bag and add a little vegetable oil. Spread the oil evenly inside the bag. 6 Prepare a zip-top bag and add a little vegetable oil. Spread the oil evenly inside the bag. 7 Once the dough is fully cooked (no white spots remain), transfer the mochi dough into the oiled bag. 7 Once the dough is fully cooked (no white spots remain), transfer the mochi dough into the oiled bag. 8 Knead the mochi dough vigorously in the bag, as if washing clothes. 8 Knead the mochi dough vigorously in the bag, as if washing clothes. 9 Knead until the dough is smooth and elastic. Divide the dough into two pieces: one-third and two-thirds. 9 Knead until the dough is smooth and elastic. Divide the dough into two pieces: one-third and two-thirds. 10 Place the larger piece (two-thirds) between two sheets of parchment paper. 10 Place the larger piece (two-thirds) between two sheets of parchment paper. 11 Use a rolling pin to flatten the dough. 11 Use a rolling pin to flatten the dough. 12 Roll it out into a large, thin sheet about 1/4 inch (0.5 cm) thick. 12 Roll it out into a large, thin sheet about 1/4 inch (0.5 cm) thick. 13 If the dough is sticky, wear gloves lightly coated with vegetable oil, or simply rub oil on your hands. 13 If the dough is sticky, wear gloves lightly coated with vegetable oil, or simply rub oil on your hands. 14 Prepare the sweetened red bean paste and use a small spoon to portion it into small pieces. 14 Prepare the sweetened red bean paste and use a small spoon to portion it into small pieces. 15 Fold the mochi sheet in half, fill the center with red bean paste, and shape it like a dorayaki. Sprinkle some soybean flour on top for decoration. 15 Fold the mochi sheet in half, fill the center with red bean paste, and shape it like a dorayaki. Sprinkle some soybean flour on top for decoration. 16 For round mochi, roll into balls and coat with soybean flour for a plump look. 16 For round mochi, roll into balls and coat with soybean flour for a plump look. 17 You can also flatten the round balls for a different appearance. 17 You can also flatten the round balls for a different appearance. 18 Prepare the peanut butter (you can make your own by blending unsalted peanuts with butter until smooth). 18 Prepare the peanut butter (you can make your own by blending unsalted peanuts with butter until smooth). 19 Take the smaller piece (one-third) of dough, place it in the oiled zip-top bag, and roll it into a thin sheet. Spread a thin layer of peanut butter, roll it up, and slice gently into pieces. 19 Take the smaller piece (one-third) of dough, place it in the oiled zip-top bag, and roll it into a thin sheet. Spread a thin layer of peanut butter, roll it up, and slice gently into pieces. 20 These rolled mochi look like 'Rolling Donkey' (a traditional sweet) and are beautiful to serve. 20 These rolled mochi look like 'Rolling Donkey' (a traditional sweet) and are beautiful to serve. 21 [Tips] * If you can't find mugwort powder, you can substitute with green tea powder or matcha. * Potato starch is made from potatoes; you can substitute with cornstarch. * If you don't have Japanese sweet rice flour, you can use regular sweet rice flour mixed with cornstarch (for a white color). * Store finished mochi in the refrigerator. Before eating, microwave for 20 seconds to soften for better texture. * For the rolled mochi, you can drizzle with a little brown sugar syrup and sprinkle with soybean flour, similar to the 'Rolling Donkey' dessert. 21 [Tips] * If you can't find mugwort powder, you can substitute with green tea powder or matcha. * Potato starch is made from potatoes; you can substitute with cornstarch. * If you don't have Japanese sweet rice flour, you can use regular sweet rice flour mixed with cornstarch (for a white color). * Store finished mochi in the refrigerator. Before eating, microwave for 20 seconds to soften for better texture. * For the rolled mochi, you can drizzle with a little brown sugar syrup and sprinkle with soybean flour, similar to the 'Rolling Donkey' dessert. 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