Japanese Kusamochi (Mugwort Rice Cakes)

Name: Japanese Kusamochi (Mugwort Rice Cakes)
Yield: Serves 4 servings
Cuisine: American
Ingredients: 4 1/4 oz Japanese sweet rice flour (about 120 grams); 1 oz Japanese potato starch (about 30 grams); 2 tsp mugwort powder (about 5 grams); 2/3 cup sugar (about 130 grams); 3/4 cup water (200 ml); 5 1/3 oz sweet red bean paste (about 150 grams); as needed Roasted soybean flour (kinako),

凱茜媽咪の廚房 @Kathy_kitchen

These chewy, fragrant kusamochi are a favorite sweet treat for my daughter and me. I bought a pack of dried mugwort powder and decided to try making them at home. The dough is made with a blend of sweet rice flour and potato starch, which is different from the traditional versions that use shiratamako or mochiko. If you don't add a filling, you can simply cut the cakes into pieces and dip them in roasted soybean flour—they're delicious that way too.

凱茜媽咪の廚房 @Kathy_kitchen

Saved

Ingredients

Serves 4 servings

4 1/4 ozJapanese sweet rice flour (about 120 grams)
1 ozJapanese potato starch (about 30 grams)
2 tspmugwort powder (about 5 grams)
2/3 cupsugar (about 130 grams)
3/4 cupwater (200 ml)
5 1/3 ozsweet red bean paste (about 150 grams)
as neededRoasted soybean flour (kinako),

Saved

Steps

1

Gather all the ingredients.
2

Weigh and sift the flours, then add the mugwort powder. Mix the sugar with the flours, then gradually add the water, stirring until smooth.
3

Lightly grease a steaming tray with vegetable oil. Pour the batter into the tray.
4

Add 1 cup of water to the outer pot of an electric steamer and steam the batter.
5

Prepare a zip-top bag and add a little vegetable oil. Spread the oil evenly inside the bag.
6

Prepare the filling. Divide the sweet red bean paste into 20 portions.
7

When the steamer switches off, let the dough sit for another 10 minutes without opening the lid. Open the lid and check that the dough is fully cooked (no white spots remain). Transfer the dough to the oiled zip-top bag.
8

Knead the dough vigorously in the bag until it becomes smooth and elastic.
9

Lightly oil a small dish, your hands, and a table knife to prevent sticking. Cut the dough into 20 pieces.
10

Roll each piece into a ball and flatten it. Place a portion of red bean paste in the center of each piece.
11

Pinch the edges to seal, with the seam side down. Coat the surface with roasted soybean flour.
12

Enjoy with matcha tea.
13

These are great for sharing with friends or packing as a gift.
14

[Tips]
* If you can't find mugwort powder, you can substitute matcha or green tea powder.
* Kneading the steamed dough in a zip-top bag helps prevent it from sticking to your hands.
* When wrapping the filling, oil your hands to prevent sticking, or wear disposable gloves.