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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.
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.
The recipe I found uses a
mixed flour 求肥, flavoured with dried よもぎ and coloured green. However, I'd just use a white normal 餅 dough.
To incorporate the mugwort flavour: Blanch, make a paste.
🍸 However, since absinthe also uses mugwort, I'd just serve a Soufflé Mitterand instead, which is bound to be funner.