What better way to eat mochi than to fry them? Whenever I have leftover or cold mochi that needs to be reheated, I like to toast them lightly in the frying pan for a couple of minutes until the exterior becomes light and crispy.
The toasted texture of the mugwort mochi is fun and almost addicting to eat. I usually cut them in half using kitchen scissors - and serve them up with a hot barley or green tea.
Ingredients Used to Make Stuffed Mugwort Mochi Pancakes
**I've linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Glutinous Rice Flour - this goes by many names. You'll see Glutinous Rice Flour and Mochiko Flour (my favorite brand) in Asian grocery stores, and Sweet White Rice Flour in most other stores. ***Please note that regular white rice flour or brown rice flour is NOT the same thing as glutinous rice flour!!!
Mugwort Powder - For this recipe, I used the powdered mugwort powder that I purchased on Amazon (here). While it's always better to cook with the fresh herb, mugwort isn't available all seasons so the powder is a great way to make these recipes without having to go to wait for the spring.
Sugar of choice - you can use any sugar or sugar-free substitute for this recipe. You can also use equal amounts of honey, or agave syrup. I don't recommend maple syrup here since maple syrup has a distinct flavor that (in my opinion) doesn't pair well with the mugwort mochi.
Water - I used water, but you can also use almond milk or regular milk to add extra creaminess.
For the Mochi Pancake Filling, you'll need:
- Sweetened Red Bean Paste (a.k.a. Koshi An): You can find Sweetened Red Bean paste in most Asian grocery stores, and online (Amazon). There are Fine and Coarse kinds (I used coarse).
Step by Step Guide
How to Make Stuffed Mugwort Mochi Pancakes
In a microwave-safe bowl (preferably glass, like pyrex), mix the sweet rice flour with the sugar, water and mugwort powder.
Microwave this mixture in the microwave for 90 seconds
Once it's out, use a solid metal spoon to stir the cooked mochi mixture. Return to microwave and heat for additional 60 seconds.
You'll know when it is ready when the dough is slightly translucent, as shown in the photos. If not, microwave for another 30 seconds until the mochi is fully cooked.
Drop the hot mochi dough onto a surface lightly greased with olive oil, or sesame oil. Handle with care, or use vinyl gloves, as the mochi dough will be HOT. Unfortunately, you have to work quickly to shape the mochi before they cool.
Use kitchen shears/ scissors to cut the mochi into 8-10 pieces
Fill each mochi with 1-2 Tbsp of sweetened red bean paste
**To keep the mochi from sticking, wear non-stick gloves or lightly grease your hands with oil before shaping
Once sealed, press each mochi using either a flat spatula or the palm of your hands to flatten.
Fry the flattened mochi rounds over a non-stick skillet, or with a little bit of oil over medium heat
About 2 minutes on each side until golden
I like to cut them in half using kitchen scissors. Enjoy!
Other than red or white bean paste, Mung Bean Paste is also a popular filling for mugwort mochi. I love how the bright yellow color stands out from the green rice dough better than the red bean paste.
- To make your own Sweet Mung Bean Paste, I recommend this post: Easy 2-Ingredient Mung Bean Paste for Mochi and Mooncake Filling
If you want to enjoy mochi with a variety of fillings, there are many fun and delicious mochi filling options to choose from. Go to my 10+ Different Mochi Fillings, Recipes & Ideas post below for more ideas!
How to Store Mugwort Mochi Pancakes
- The mochi pancakes taste best the day they are made, and can be kept covered, away from direct sunlight, and at room temperature for up to 24 hours.
- For longer storage, I would freeze the mochi in a plastic freezer bag or an airtight container, then defrost at room temperature when ready to eat.
- The reason I don't recommend storing them in the fridge is that mochi usually tend to develop a weird waxy, hard texture when stored in the fridge. So eat within a day or freeze for best results.
- Use a solid metal spoon (wooden spoons might break!) to stir the microwaved mochi mixture so that the cooked and uncooked parts are evenly mixed
- Use a microwave-safe bowl, preferably glass like pyrex
More Mugwort Recipes (HERE)
Fried Mugwort Mochi Pancakes
- 1 cup mochiko flour, sweet rice or glutinous rice flour about 140 g
- 2 Tbsp sugar or sweetener of choice
- 2 Tbsp mugwort powder*
- ⅘ cup water , or milk of choice
- ¾ cup sweetened red bean paste (koshi an) , or filling of choice
Make the Mochi
- In a microwaveable glass bowl (like Pyrex), mix mochiko flour, sugar, water and mugwort powder
- Microwave this mixture on high for 2 minutes
- Use a SOLID METAL spoon (wooden spoons might break!) to stir the cooked mochi so that the cooked and uncooked parts are evenly mixed
- Microwave the mochi mixture again, this time for 1 minute. The resulting batter will be thick and slightly translucent.
- Pour the cooked mochi onto the baking pan either sprinkled with starch or lightly greased with olive oil
- Cut the mochi into 8 pieces using scissors
- Fill each mochi with 1-2 Tbsp of sweetened red bean paste
- Once sealed, press each mochi using either a flat spatula or the palm of your hands to flatten.
- Fry the flattened mochi rounds over a non-stick skillet, or with a little bit of oil over medium heat, about 2 minutes on each side until golden