Friday, August 23, 2013

YOMOGI DAIFUKU MOCHI (Japanese Sweet Rice Cake made with MOGWORT plant)

This is YOMOGI DAIFUKU MOCHI.  I have always wondered about the green flakes that I find in some of the mochi snack I had.  I did not know what they were until recent years.  To get hold of the YOMOGI (dry MOGWORT) is another challenge unless you grow them yourself like my friend.  And making this type of snack that is considered 'special occasion' when I was young - for New Year's and special celebration, and normally bought from the pastry shop and rarely home made.  I was very lucky.  My sister managed to buy them at the local Japanese grocery store in Cupertino.  I returned to the store to buy more, they have no more.   YOMOGI DAIFUKU MOCHI is another flavor to make the MOCHI cake filled with Red Bean Paste, instead of the green tea - MATCHA powder.  My previous post:

Ingredients are as listed in my previous post's link mentioned above.
They are:
For Dough - 
1 C SHIRATAMA-KO (**glutinous rice flour, but not just "any" glutinous rice flour.)
1 Tb Vanilla Sugar Powder + 1/4 C minus 1 Tb sugar
1 Tb MATCHA (Green Tea Powder)   1/4 C YOMOGI reconstituted with 2/3 C water

2/3 C water 
  Water is used to reconstitute the dry YOMOGI  and you will need about 2 Tablespoon to 1/4 cu more water. 

For Filling - ANKO
1 Can - 16.75 oz (475 g)  Whole Red Bean Paste "TSUBUISHI ANKO" (or ANKO PASTE) 
The original recipe calls for: 2/3 cup water & 1 cup sugar & 1/2 cup dried ANKO powder, or 1 1/4 cup premade ANKO
1/2 C KATAKURIKO – Potato starch - (made in HOKKAIDO, Japan) for dusting. *The original recipe calls for Potato Starch for dusting.

Prepare the non-stick sheet pan with rim - cover it with 1/2 C of KATAKURIKO.  Set aside.
ANKO PREP:  TSUBUSHI-AN with "whole" red beans.  Pay attention to the picture on the CAN because both have printed "Red Bean Paste" as description.
Transfer the ANKO into a bowl and stir it for 2 – 3 minutes to create 70% whole / 30% paste consistency or the way you like.
Use the 1" cookie scoop and form balls and place it on the plate.  Or use hand and roll into balls.  Set aside.
*I had more than I needed.  *suggestion: Freeze them in zip-lock bag for next use. or Double the dough recipe, which you will see at the end that - "Yes! This is a great idea."  Because it is so delicious.

Preparation for the MOCHI:
Add 2/3 Cup warm water to the 1/4 Cup YOMOGI in a small bowl.  Stir.
Strain water into measuring cup and check how much liquid is available.  2/3 Cup?  Add more water to 2/3 C level.  Set aside.
Add YOMOGI to the SHIRATAMAKO (Glutinous Rice flour) MOCHI flour, stir a bit and add 2/3 C warm water.
 Add more water as needed to change the consistency to thick smooth lava.  Make sure all the white flakes are dissolved.
800 Watt microwave oven:  Cover the bowl with opening.  Microwave for 1-1/2 minutes - Stir.
 Pasty color?  Not done, yet.
Cover again with opening.  Microwave again for 1 minute, but stop at 45 seconds, and stir to check
 Glossy translucent looking?  It's cooked and ready.
 Grab a small handful or spoonful.
 Compare which one is easier - Spoonful is easier to work with.  Powder your free hand with KATAKURIKO - Japanese Potato starch (can be eaten as is without giving stomach problem.)   And dab the mochi with KATAKURIKO. 
 With free hand, form the MOCHI into disc shape.
 Add  the ANKO in the center.  You can also make your own ANKO -- Paste with anything you like, if you know how or fill with preserve.
 Fold  - BAO / MANJU method to enclose the filling.

Round to shape it on the work surface sprinkled with KATAKURIKO.
 Powder top and bottom nicely with KATAKURIKO.
 Wrap them up and they are ready for sharing!
Cleaning tip for the empty bowl - Do Not wash them out completely in the sink - It will damage your garbage disposal.  Fill the bowl with water.  After a while, place a coffee filter over the strainer in the sink's drain hole.  Dump the water out gently.  Then, use a wet paper towel to remove all the left over MOCHI stuck onto the bowl.  Repeat until quite clean, then wash it. 

No comments:

Post a Comment

Hey! what is Cooking in your kitchen?