艾草麻糬【清明限定】Kusa Mochi Recipe

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艾草又名「苦艾」，多年生草本植物，生命力極強，田邊荒野隨處可見。春秋時代，艾草已是重要的民生植物，鐵質豐富，濃烈的香氣能驅蚊蟲，中醫將艾草用於針灸的「灸」，點燃製乾的艾草熏燙穴道。清明時分是採摘艾草的理想季節，把新鮮艾草烘乾磨末，混合糯米粉，包入紅豆泥，即成艾草草餅，綿軟的粉糰捏在手裡，隱隱聞到清香，頓覺心曠神怡。

【艾草草餅 • 材料】 （分量：8 顆）

• 新鮮艾草 Fresh Mugwort Leaf 80 g  ( 可以 5 g 日本艾草粉代替， 兩者香味不同，自製艾草點這裏 )
• 糯米粉 Glutinous Rice Flour 100 g
• 原蔗糖 Demerara Raw Cane Sugar  20 g
• 麥芽糖 Maltose  20 g
• 糕粉 Cooked Glutinous Rice Flour  適量
• 紅豆泥 Red Bean Paste  160 g
• 90ºC熱水 Hot Water 90 ml

【自製紅豆泥♦材料】

• 紅豆 Red Bean  250 g
• 原蔗糖 Demerara Raw Cane Sugar 100 g
• 麥芽糖 Maltose  2大匙
• 澄粉 Wheat Starch 15 g
• 油 Oil  1 大匙
• 海鹽 Sea Salt  少許
• 清水 Water  1000 ml

紅豆泥做法點這裏

【如何製作糕粉】

【艾草草餅♦做法】

1.  艾草粉 5 g 加入少許清水拌勻，用網勺過濾汁液去除澀味

2. 糯米粉用網勺過篩，用淺盆盛載，放入艾草粉、麥芽糖及原蔗糖，沖入熱水，以木勺拌勻，攪拌時稍有阻力為佳，抹平

3. 隔水大火蒸 15 ~ 20 分鐘，麵糰表面膨脹有光澤即為蒸熟

4. 紅豆泥搓成圓形，每個重約 16 g。 在石盅、刮版、刀及木槌上抹油，麵糰很黏手，用刮版舀起放入石盅，以木槌打出彈性

5. 沒有石盅，可把麵糰放在抹過油的耐熱塑膠袋內，戴手套趁熱揉勻

6. 在工作台上抹少許油，將麵糰分為 8 等份。工作台上撒少許糕粉，取一份麵糰，滾圓，壓扁，沾少許糕粉，用拇指按成薄圓片，包入紅豆泥，收口，底部再沾些糕粉防黏，即可享用。氣溫低於 15ºC，可置於室溫保存 1 ~ 2 天

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[embedyt] http://www.youtube.com/watch?v=ZVmTVrUjIWk%5B/embedyt%5D

Mochi, a delicious whole grain food, is made from a glutinous, high-protein variety of rice called glutinous rice. The glutinous rice is soaked, steamed, and pounded; then it is allowed to dry until it is firm enough to slice. Mugwort is traditionally pounded with glutinous rice to make this unique forest-green spring fragrant Mochi.

Kusa Mochi • Ingredients  ( Makes 8 )

• 80 g Fresh Mugwort Leaf ( You can also use Japanese Yomogi Powder ) Homemade Mugwort Powder Click Here

• 100 g Glutinous Rice Flour
• 20 g Raw Demerara Cane Sugar
• 20 g Maltose
• Cooked Glutinous Rice Flour
• 160 g Red Bean Paste ( Anko Paste )
• 90 ml 90ºC Hot Water

Homemade Red Bean Paste

• 250 g Red Bean ( Anko )
• 100 g Demerara Raw Cane Sugar
• 2 tbsp Maltose
• 15 g Wheat Starch
• 1 tbsp Oil
• Pinch of Sea Salt
• 1000 ml Water

How to make Red Bean Paste Click Here

How to make Cooked Glutinous Rice Flour

[embedyt] http://www.youtube.com/watch?v=wyQ-vdjIrYM%5B/embedyt%5D

Instructions

1. Add 5 g Mugwort Powder with water,  soak for few minutes and drain the leaves with sieve. Squeeze out all the water to remove the bitter flavour. Reserve the drained mugwort pulp.

2. Mix the boiling water with the glutinous rice flour, drained mugwort, maltose and Demerara sugar, knead it until it becomes soft.

3. Steam at high heat for about 15 ~ 20 minutes. The dough is done when it’s surface is glossy, molten and doesn’t have a grainy taste. Coated all your equipment ~ stone mortar and pestle, knife and cutting board with oil. Dump the hot mochi into the stone mortar.  Pound it with pestle then knead/mix them well when it cools down a little.

5. If you don’t have a stone mortar, you may knead the dough inside a heat proof plastic bag. Be careful the the dough is very hot just coming out from steamer.

6. Divide the dough into 8 equal portions. Dust the table with cooked glutinous rice flour, place the dough on your hand, spread it circle shape, place Anko ball then wrap it.  It can be kept in room temperature and finish it in 1-2 days. If you put it in refrigerator it will become hard and you need to steam it again before you eat them.

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