Kyoto Kusa Mochi

Kyoto Kusa Mochi is a traditional Japanese confectionery, known for its unique flavor and texture. Originating from Kyoto, a city famous for its rich cultural heritage, this dessert is cherished during various festivals and celebrations. Traditionally, Kusa Mochi is made with Japanese rice flour and flavored with mugwort leaves, giving it a distinctive green hue and earthy aroma.

Ingredients

• Japanese rice flour (200g)
• Mugwort leaves (10g, dried and powdered)
• Water (150ml)
• Sugar (50g)
• Red bean paste (anko, 200g)

Instructions

Preparation

1. Sift the Japanese rice flour and the mugwort leaves powder together into a mixing bowl.
2. Add water gradually while stirring to form a smooth dough.
3. Transfer the dough to a steamer lined with cheesecloth, and steam for 15 minutes. Use a cooking timer to ensure exact timing.

Cooking Process

1. Remove the dough from the steamer and knead it on a floured surface. Sprinkle sugar while kneading until it's fully incorporated.
2. Divide the dough into equal portions and flatten each piece into a small disc.
3. Place a spoonful of red bean paste in the center of each disc. Fold the dough over the paste, sealing the edges.
4. Shape each piece into a ball and press gently to flatten slightly.
5. Optional step: If desired, roll the mochi balls in additional mugwort leaves powder for extra flavor and color.

Serving Suggestions

Kyoto Kusa Mochi can be enjoyed warm or at room temperature. Pair it with a cup of green tea for an authentic Japanese experience. The slightly bitter taste of mugwort leaves complements the sweet red bean paste perfectly, providing a balanced and delightful treat.