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Japanese sweets

Yomogi daifuku (mugwort mochi)

Yomogi daifuku, also called kusa daifuku ("grass daifuku"), is the spring version of daifuku: the mochi is coloured and scented with yomogi, Japanese mugwort. Dried yomogi powder makes it possible any time of year. It tastes green and slightly bitter, like fresh herbs, which suits chunky tsubuan anko best. A little powder colours a lot, so measure it.

6 pieces~35 min with the anko made
Yomogi daifuku (mugwort mochi)

Mise en place — set out in the order it goes in

  1. Anko
    Anko180 g, in 6 ballsStep 1
  2. Yomogi powder
    Yomogi powder5 gStep 2
  3. Shiratamako + sugar
    Shiratamako + sugar100 g + 25 gStep 3
  4. Potato starch
    Potato starchfor the trayStep 5

Prep order — what happens when, and what overlaps

minutes
05101520253035
Roll the anko 5 min
5 min
Wake up the yomogi 5 min
5 min
Mix the batter 3 min
3 min
Microwave in three bursts 5 min
5 min
Divide on starch 5 min
5 min
Wrap and pinch shut 10 min
10 min
BoardBowl / counter

Step by step

  1. Roll each ball between your palms.
    Roll each ball between your palms.

    1Roll the anko

    5 min

    For this step

    • Anko (red bean paste)180 g
    • Roll the anko into 6 balls of 30 g and set them on a plate in the fridge.
    Roll the anko
    Should look like this
  2. Stir the powder with a tablespoon of hot water into a thick paste.
    Stir the powder with a tablespoon of hot water into a thick paste.

    2Wake up the yomogi

    5 min

    For this step

    • Yomogi (mugwort) powder5 g
    • Hot water1 tbsp
    • Stir the yomogi powder with the hot water into a thick, dark green paste.
    • Leave it 5 minutes. The powder softens and the grassy smell comes up.
    Wake up the yomogi
    Should look like this
  3. Add the water a little at a time and press out the lumps.
    Add the water a little at a time and press out the lumps.
    Stir in the yomogi paste until the batter is one even green.
    Stir in the yomogi paste until the batter is one even green.

    3Mix the batter

    3 min

    For this step

    • Shiratamako (glutinous rice flour)100 g
    • White sugar25 g
    • Water120 ml
    • In a heatproof glass bowl, stir the shiratamako and sugar together.
    • Add the water a little at a time, stirring and pressing out the lumps, until it's smooth and pours like thick cream.
    • Stir in the yomogi paste until the batter is one even green, with no dark streaks.
    Mix the batter
    Should look like this
  4. 1 minute, then stir hard with a wet spatula: the edges set first.
    1 minute, then stir hard with a wet spatula: the edges set first.
    After the last burst it's translucent and stretchy all through.
    After the last burst it's translucent and stretchy all through.

    4Microwave in three bursts

    ~3 min
    • Cover loosely with cling film. Microwave 1 minute at 600–700 W, then stir hard with a wet spatula. The edges will have set first.
    • Another 1 minute, stir again. It's now a sticky lump.
    • Another 20–30 seconds, until the whole mass is translucent, glossy and stretchy, deep green with no pale, opaque patches. Stir once more.
    Microwave in three bursts
    Should look like this
  5. Cut into six with a dusted bench scraper.
    Cut into six with a dusted bench scraper.

    5Divide on starch

    5 min

    For this step

    • Potato starch (katakuriko)3 tbsp
    • Sift a thick layer of potato starch over a tray. Scrape the hot mochi onto it and dust the top too.
    • With a dusted bench scraper, cut it into 6 even pieces, about 40 g each. Wait a minute or two, until you can handle it.
    Divide on starch
    Should look like this
  6. Stretch a piece into an 8 cm disc, edge thinner than the middle.
    Stretch a piece into an 8 cm disc, edge thinner than the middle.
    Anko ball in the middle; pleat the edge up over it and pinch shut.
    Anko ball in the middle; pleat the edge up over it and pinch shut.

    6Wrap and pinch shut

    10 min
    • Take one piece and stretch it into a disc about 8 cm across with starchy fingers. Make the edge a little thinner than the middle.
    • Set an anko ball in the middle.
    • Pull the edge up over the ball in four or five pleats and pinch them together on top. Twist off any extra.
    • Turn it over so the seam is underneath, and cup it in your palm to round it.
    Wrap and pinch shut
    Should look like this
  7. Brush off the loose starch; cut with a wet knife to show the inside.
    Brush off the loose starch; cut with a wet knife to show the inside.

    7Brush and serve

    2 min
    • Brush off the loose starch.
    • Serve the same day, at room temperature. Cut one in half with a wet knife to show the dark anko inside the green mochi.
    Brush and serve
    Should look like this

Based on: Choya — kusa mochi with yomogi · Agriture — yomogi mochi with dried mugwort