Hiuchi-mochi (Mugwort Rice Cakes)
Ingredients
(makes 6)
Rice flour : 100g
Boiled water : 150ml
Dried mugwort : 2g (see photo 1)
Salt : 1 pinch
Sweet red bean paste (koshian) : 120g
On 8 April is the festival celebrating Buddhaʼs birthday. In Kawakami, Nara Prefecture, ʻhiuchi-mochiʼ (ʻflint rice cakesʼ, so called because they are made in a shape of a flint stone used by Buddha) are made as offerings for this occasion. I found out that mugwort can be found in Korean grocery stores here, so I used that when inventing this recipe.
Preparation
Divide koshian into six balls of 20g.
Method
- Put mugwort and salt in a microwave-safe bowl and pour in boiling water. Add rice flour and mix well (photos 2, 3).
- Cover bowl in plastic wrap and microwave for 30 seconds, then stir well with a wooden spoon. Cover in plastic wrap once more, microwave for 30 seconds, and stir well (photo 4).
- Moisten dough with wet hands, replace plastic wrap, then repeat the 30-second microwave/stirring process two more times. When dough is cool enough to handle, knead well until smooth (photo 5).
- Divide dough into six portions. Use each portion to enclose a ball of koshian and form into a stone shape (photo 6).
