Inspired by the Kusa/Yomogi Mochi I had when I travelled through Nara, Japan.

Normally used mugwart leaves to create the green dye in the dough, I've used chestnut to create a similar earthy flavour that pairs with the adzuki red bean filling.

Naturally gluten free (glutinous rice flour is gluten free) and vegan. A serving can contain create around 6 pieces, each piece has around 35g of carbs and 6g of protein.

Ingredients:

100g of glutinous or sweet rice flour

10g of sugar

100g of lukewarm water

50g of chestnut flour

200g red bean paste or dried red beans that have been soaked and blended with sugar to form a paste

Method:

In a pan, mix dry ingredients and add water

Bring to a low boil and stir continuously until dough is fully cooked and stretchy.

Shape the red bean paste into equal balls

Divide the dough and flatten each piece and place a ball of red bean paste in the centre.

Wrap the remaining dough around the filling, seal and slightly flatten. Slightly moist hands can help with the dough sticking to your hands.

Give them a dusting of powdered sugar or roasted soy bean powder and enjoy.

- by Luca Minale