4 Serves
59 Mins
Prepare the mugwort by blanching and finely chopping it, then mix with glutinous rice flour, sugar, and water in a bowl.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
119 µg / 400 µgCalcium
28 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
45 mg / 420 mgPhosphorus
127 mg / 1,250 mgPotassium
418 mg / 4,700 mgSodium
7 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
5 g / 28 gSugar
13 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
Steam the mixture in a steamer until the dough becomes translucent and elastic.
Transfer the hot dough to a surface and knead thoroughly until smooth, then portion into small balls.
Flatten each dough ball, place a spoonful of red bean paste in the center, and seal the edges to form a round mochi.
Serve the finished Kusa Mochi at room temperature.
35
g41
g25
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Rwandan
Cuban