Mugwort Mochi Using a Mochi Maker
Equipment
- Mochi Maker Machine
Ingredients
SOAK THE RICE IN WATER OVERNIGHT
- 5 cups glutinous white rice or sweet white rice*
- enough water for soaking about 10 cups
ADD TO THE STEAMER
- 2 cups of water
ADD DURING THE POUNDING PROCESS
- 1 tsp salt
- 3 Tbsp sugar, honey or maple syrup optional
- ⅓ to ½ cup hot water
- 3 cup fresh or frozen mugwort
USE AFTER THE MOCHI IS OUT OF THE MACHINE
- oil of choice
- sweetened red bean paste (koshi an) , or visit HERE for more options
Instructions
- Wash, rinse then soak the 5 cups of glutinous white rice in double the amount of water in a bowl or large container overnight (about 8-12 hours). Drain.
- PREPARE THE MOCHI MAKER by filling it with 2 cups of water (there is a separate area for this, right below where the steamer bowl should be placed).
- Fit the bowl and paddle into the machine
- Transfer the drained rice into the steamer bowl.
- Close the lid and press STEAM (takes about 30 minutes, an alarm will go off when it's done)
- As the mochi maker steams the rice (which takes about 30 minutes), PREPARE THE MUGWORT: by either (1) blanching it in boiling water for 1 minute or (2) microwaving it for 1 minute. Drain excess water and chop roughly using a sharp knife. You should get about 1 cup of cooked/chopped mugwort**
- Add the salt, sugar, drained mugwort and water as the rice starts mixing. Use ⅓ cup water for a chewier mochi, or ½ cup water for a softer, more flexible mochi.*** You can also add mugwort powder if you don't have fresh mugwort.
- Allow the mochi machine to pound the rice for 15-20 minutes and stop the machine. Pour into a well greased pan.
- Use the mochi dough immediately to shape into desired shape or fill with sweetened bean paste.
- I've used a perilla (sesame seed) leaf to wrap the mugwort mochi in the photos
Notes
*PLEASE note that the results will BE VERY DIFFERENT AND NOT THE SAME when using regular long, medium, short grain or sushi rice. So double-check and make sure you're using Glutinous or Sweet Rice when making mochi.
**Unfortunately, fresh mugwort is hard to find in most American stores, and not always available in Asian stores when they're not in season. If this is the case for you, can also use 2-3 Tbsp of mugwort powder as a substitute. I haven't yet tried using dried mugwort leaves but in theory, they should work, too.
***more water you add the more flexible the mochi. Less water, the chewier the mochi
Nutrition
Calories: 293kcalCarbohydrates: 65gProtein: 5gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 198mgPotassium: 89mgFiber: 1gSugar: 3gCalcium: 22mgIron: 1mgZinc: 1mg***Net Carbs: 64g
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