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kusa [15.03.2026:1610] – created aequiviniuskusa [19.03.2026:0722] (current) – aequivinius
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    * I'm not a big fan of those, I find the よもぎ taste is too subtle and overpowered by the 粒あん inside. This might change next year if I can use more obscene amoungs of mugwort.    * I'm not a big fan of those, I find the よもぎ taste is too subtle and overpowered by the 粒あん inside. This might change next year if I can use more obscene amoungs of mugwort.
-   * Traditionally, the もち dough is flavoured with the よもぎ, but I think it would be better to flavour the 中餡, using maybe potatoes and sesame rather than beans.  +   * Traditionally, the もち dough is flavoured with the よもぎ, but I think it would be better to flavour the 中餡, using a little bit of white sesame paste as well to carry the flavour. The Chinese have a bun that uses mugwort and sesame, so this isn't completely out of place.  
-   * The recipe I found uses a [[https://tea.hedonisms.ch/wiki/gyuuhi#mixed_flour_%E6%B1%82%E8%82%A5|mixed flour 求肥]], flavoured with dried よもぎ and coloured green. However, I'd just use a white normal 餅 dough.+   * The recipe I found uses a [[https://tea.hedonisms.ch/wiki/gyuuhi#mixed_flour_%E6%B1%82%E8%82%A5|mixed flour 求肥]], flavoured with dried よもぎ and coloured green. However, next time, I'd just use a white normal 求肥 dough, and let the green filling be a surprise.
    * To incorporate the mugwort flavour: Blanch, make a paste.    * To incorporate the mugwort flavour: Blanch, make a paste.
  
 🍸 However, since absinthe also uses mugwort, I'd just serve a //[[mitterand|Soufflé Mitterand]]// instead, which is bound to be funner. 🍸 However, since absinthe also uses mugwort, I'd just serve a //[[mitterand|Soufflé Mitterand]]// instead, which is bound to be funner.
 +
 +===Traditional===
 +   * If you want to make them like in the pictures, use a hand syrup (2:1 water:sugar) to make perfectly round 30 gr balls. Toss those into potato starch, then roll them out (like this they won't look as silly as this poor fella:)
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 +{{ ::kusa.jpeg?400 |}}
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Last modified: 15.03.2026:1610