Kusa Mochi

Thoroughly wash the fresh yomogi. Blanch the yomogi in boiling water for 1-2 minutes until tender, then immediately transfer to an ice bath to stop cooking. Squeeze out as much water as possible from the blanched yomogi, then finely chop or process it into a paste.

In a large heatproof bowl, combine the Mochigome flour, granulated sugar, and salt. Gradually add the water, mixing until a smooth batter forms. Stir in the prepared yomogi paste until evenly distributed.

Cover the bowl with plastic wrap, leaving a small vent, and steam over high heat for 20-25 minutes, or until the mochi dough is translucent and sticky. Alternatively, microwave on high for 3-4 minutes, stir well with a wet spatula, then microwave for another 2-3 minutes until cooked through.