Japanese Green Mochi, called "Grass Cookie " (chou bang) in Cantonese, is not the green tea version, but is made from sagebrush or mugwort powder. They have an unusual strong fragrant aroma and dark green color and are available in Japanese or Korean stores. Mugwort is widely used as a flavoring agent and is also known for its medicinal qualities. But it can be toxic in large quantities, so don't OD on these delicious bites, especially for pregnant women. It is actually used by many cultures throughout the world - it is used as a bitter flavoring agent to season fat meat and fish in Germany, it is a common seasoning in Korean soups and pancakes; and it is used in the practice of traditional Chinese medicine in a pulverized and aged form called moxa. Mugwort is also grown in gardens to repel insects, especially moths.
Japanese Mochi Recipe:
2 cups sweet rice powder
2 1/4 cups whole milk
2/3 cup sugar
1/2 oz or 3 rounded tablespoons sagebrush or mugwort powder
8 oz sweet red bean paste
Directions:
Bring milk to a boil, add sugar and cool till very warm.
Stir in rice powder and sagebrush.
Pour into greased pan and steam 25 min.
Let cool just a little and take pieces of the dough and wrap around balls of red bean filling.
This can be a sticky task, so greased plastic gloves will come in handy.
Coat with cooked rice flour.
Cooked rice flour: Just stir some rice flour or sweet rice flour in a dry pan over medium heat until heated through.
