Yomogi Mochi
1 c. sugar
1 box mochiko (3-1/2 c.), sifted
2-1/2 c. yomogi water
Kinako
For Yomogi Water:
1 handful young shoots of yomogi
2 c. water
1 tsp. baking soda
Boil together until tender. Blend or grind. Prepare easy mochi. Spread on Kinako. Break off pieces and fill with An. Makes approximately 36 An filled mochi.
Azuki-An: Use canned An. Heat. May add a little more sugar. Stir constantly until thickened. Cool. Make balls of 1 teaspoon or 1 tablespoon size. The An balls may be prepared ahead and kept in an airtight container for a few days in the refrigerator or longer in the freezer. Thaw before using.
May be made from scratch by soaking and cooking dried Azuki.
