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120minutes
The leaves of the picked mugwort are torn from the stem, washed and boiled in boiling water containing salt for 30 seconds.
Expose to cold water, squeeze the water and chop it into small pieces.
Put azuki beans and water in a pan and bring to a boil over low heat. After discarding the hot water, add water again and heat. Boil for 40 to 60 minutes, and when soft, add sugar beet and salt and simmer.
Let the glutinous rice soak for at least 8 hours.
Prepare a steamer, steam for about 30 minutes, add wormwood and leave for about 10 minutes.
Cut the mochi on a floured table, spread it thinly, and roll the bean paste.
In the video, we are picking wild wormwood.
Discard the azuki beans, boil them again, soften them to the extent that they can be crushed with chopsticks, and then add sugar.
If the glutinous rice is brown rice, polish it before using it.
Steamed rice and wormwood are mixed in a bowl and then attached.
It is attached using a device that kneads bread.
Each mochi is cut into 50g pieces and rolled.
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