Hand-Pounded Spring Mugwort Rice Cakes

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A classic springtime Japanese confection, these soft and chewy green rice cakes get their earthy herbal flavor and grassy color from fresh mugwort leaves blended right into the dough. Traditionally enjoyed at Hinamatsuri and early spring celebrations, each pillow-soft cake is wrapped around sweet red bean paste and rolled in nutty toasted soybean flour.

Nutrition Facts

Per serving (estimated)

• 290 kcalCalories
• 1.5 gFat
• 0.2 gSaturated Fat
• 65 gCarbs
• 4 gFiber
• 24 gSugar
• 6 gProtein
• 75 mgSodium
• 180 mgPotassium
• 40 mgCalcium
• 1.8 mgIron
• 3 mgVitamin C
• 75 mcgVitamin A

Ingredients

For the mugwort paste

• 50 g fresh mugwort leaves (or 2 tsp yomogi powder)
• 2 tbsp cold water

For the mochi dough

• 200 g shiratamako (Japanese glutinous rice flour)
• 50 g granulated sugar
• Pinch of fine sea salt
• 180 ml water

For the filling and coating

• 200 g anko (smooth sweet red bean paste), divided into 8 portions
• 4 tbsp kinako (roasted soybean flour)
• 1 tbsp granulated sugar
• Pinch of salt
• Potato starch (katakuriko), for dusting

Directions

1. Blanch the mugwort leaves in a small pot of boiling water for 1 minute, then drain and squeeze out as much water as possible. Transfer to a small food processor with the 2 tablespoons of cold water and blend into a smooth, dark green paste (or whisk the yomogi powder with 2 tablespoons of water until smooth).
2. In a large microwave-safe glass bowl, whisk together the shiratamako, sugar, and salt. Pour in the water and mugwort paste, stirring with a wet spatula until completely smooth and free of lumps.
3. Loosely cover the bowl with plastic wrap and microwave on high for 2 minutes. Stir the partially cooked dough vigorously to break up any firm bits, then microwave 1 to 2 more minutes until the dough becomes glossy, translucent, and very sticky.
4. Generously dust a clean work surface with potato starch. Turn the hot dough out onto the surface and let it cool just until comfortable to handle, about 1 minute; do not let it cool completely.
5. Dust your hands with potato starch and knead the warm dough briefly until smooth. Using a bench scraper, divide it into 8 equal portions, about 45 g each.
6. Flatten each portion into a 7 cm disc. Place a portion of anko in the center, then gather the edges up around the filling, pinch firmly to seal, and roll gently between your palms into a smooth ball.
7. Mix the kinako, sugar, and pinch of salt together in a shallow bowl. Roll each mochi ball in the mixture until evenly coated on all sides.
8. Arrange on a plate and serve the same day with hot green tea. Mochi is best enjoyed within a few hours of shaping, while still soft and pliable.

Cook’s Notes

• Shiratamako gives the best chewy, elastic texture; mochiko (sweet rice flour) produces a slightly softer, more cake-like result.
• Eat the cakes the same day you make them. Mochi hardens quickly as it cools and loses its signature soft chew after about 24 hours.
• If you don't want to microwave, steam the batter in a parchment-lined steamer over simmering water for 15 minutes, then proceed with shaping.
• Always knead and shape the dough while it is still warm. Once it cools below body temperature it becomes stiff and impossible to work with.
• Potato starch (katakuriko) is the traditional anti-stick dusting for mochi; cornstarch works in a pinch but can leave a chalkier finish.

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