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You are here: Home / Diet / Gluten-Free / How to Make Mugwort Mochi Pancakes (Stuffed with Red Bean Paste)

June 29, 2022

How to Make Mugwort Mochi Pancakes (Stuffed with Red Bean Paste)

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Gluten Free
Vegan

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.

mugwort mochi pancakes with sweet red bean paste filling
What You'll Find in this Post:
1. Ingredients Used to Make Stuffed Mugwort Mochi Pancakes
2. For the Mochi Pancake Filling, you’ll need:
3. Step by Step Guide
4. Filling Variation
5. How to Store Mugwort Mochi Pancakes
6. Final Tips
7. More Mugwort Recipes (HERE)
8. Fried Mugwort Mochi Pancakes
How to Make Mugwort Mochi Pancakes (Stuffed with Red Bean Paste) - mugwort mochi pancakes

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!!!
How to Make Mugwort Mochi Pancakes (Stuffed with Red Bean Paste) - mugwort mochi pancakes
Mochiko Sweet Rice Flour, 16 Ounce, Pack of 2

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.

ingredient photo - korean mugwort powder

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).
How to Make Mugwort Mochi Pancakes (Stuffed with Red Bean Paste) - mugwort mochi pancakes
Koshi An

Step by Step Guide

How to Make Stuffed Mugwort Mochi Pancakes

STEP 1

How to Make Mugwort Mochi Pancakes (Stuffed with Red Bean Paste) - mugwort mochi pancakes

In a microwave-safe bowl (preferably glass, like pyrex), mix the sweet rice flour with the sugar, water and mugwort powder.

STEP 2

How to Make Mugwort Mochi Pancakes (Stuffed with Red Bean Paste) - mugwort mochi pancakes

Microwave this mixture in the microwave for 90 seconds

STEP 3

How to Make Mugwort Mochi Pancakes (Stuffed with Red Bean Paste) - mugwort mochi pancakes

Once it’s out, use a solid metal spoon to stir the cooked mochi mixture. Return to microwave and heat for additional 60 seconds.

STEP 4

how to make easy mugwort mochi in the microwave

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.

STEP 5

How to Make Mugwort Mochi Pancakes (Stuffed with Red Bean Paste) - mugwort mochi pancakes

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.

STEP 6

How to Make Mugwort Mochi Pancakes (Stuffed with Red Bean Paste) - mugwort mochi pancakes

Use kitchen shears/ scissors to cut the mochi into 8-10 pieces

STEP 7

How to Make Mugwort Mochi Pancakes (Stuffed with Red Bean Paste) - mugwort mochi pancakes

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

STEP 8

how to make mugwort mochi pancakes

Once sealed, press each mochi using either a flat spatula or the palm of your hands to flatten.

STEP 9

How to Make Mugwort Mochi Pancakes (Stuffed with Red Bean Paste) - mugwort mochi pancakes

Fry the flattened mochi rounds over a non-stick skillet, or with a little bit of oil over medium heat

STEP 10

how to make fried mugwort mochi

About 2 minutes on each side until golden

STEP 11

How to Make Mugwort Mochi Pancakes (Stuffed with Red Bean Paste) - mugwort mochi pancakes

I like to cut them in half using kitchen scissors. Enjoy!

Filling Variation

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
mugwort mochi pancakes with sweet mung bean paste 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!

banner link to variation post
10-different-mochi-fillings cover page with labels
10+ Different Mochi Fillings, Recipes & Ideas for More Homemade Mochi

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.

Final Tips

  • 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)

How to Make Mugwort Mochi Pancakes (Stuffed with Red Bean Paste) - mugwort mochi pancakes
How to Make Mugwort Mochi Pancakes (Stuffed with Red Bean Paste) - mugwort mochi pancakes
Korean Sweet Potato & Mugwort Steamed Buns with Mung Bean Filling (고구마 쑥 찐빵)
How to Make Mugwort Mochi Pancakes (Stuffed with Red Bean Paste) - mugwort mochi pancakes
Microwave Mugwort Injeolmi (Rice Cake) Recipe
How to Make Mugwort Mochi Pancakes (Stuffed with Red Bean Paste) - mugwort mochi pancakes
How to Make Microwave Mugwort Mochi (3 Different Ways)
How to Make Mugwort Mochi Pancakes (Stuffed with Red Bean Paste) - mugwort mochi pancakes
Healthier Mugwort Songpyeon made with Sweet Potatoes (고구마 쑥송편)
save this recipe for later! Pin now at Pinterest
How to Make Mugwort Mochi Pancakes (Stuffed with Red Bean Paste) - mugwort mochi pancakes

Fried Mugwort Mochi Pancakes

How to Make Mugwort Mochi Pancakes (Stuffed with Red Bean Paste) - mugwort mochi pancakesAll Purpose Veggies
5 from 1 vote
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Prep Time 10 mins
Cook Time 3 mins
Course Dessert
Cuisine Japanese, Korean
Servings 8 pancakes
Calories 205 kcal

Ingredients
  

Mochi Ingredients

  • 1 cup mochiko flour, sweet rice or glutinous rice flour about 140 g
  • 2 Tbsp sugar or sweetener of choice
  • 2 Tbsp mugwort powder*
  • 4/5 cup water , or milk of choice

Filling

  • 3/4 cup sweetened red bean paste (koshi an) , or filling of choice

Instructions
 

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
  • Enjoy!

Notes

*You can use 1 Tbsp of mugwort powder if you want a lighter colored and lighter flavored mugwort mochi. 2 Tbsp will result in a darker, more fragrant mugwort mochi.

Nutrition

Calories: 205kcalCarbohydrates: 31gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 1gSodium: 1mgPotassium: 64mgFiber: 2gSugar: 11gVitamin A: 2IUVitamin C: 1mgCalcium: 18mgIron: 1mgZinc: 1mg***Net Carbs: 29g
Keyword microwave, mochi, pancakes
Did You Like this Recipe?I’d love to know more about it! Please leave a rating or comment below so I know what to add and which recipes to share with you next!

Filed Under: Gluten-Free, Mochi, Vegan Tagged With: 5ingredient, asian-inspired, glutenfree, green, korean, mochi, mugwort, no-bake, Vegan

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