This Week in Edible Weeds: Mulberry Leaf Mochi

Did you know that young mulberry leaves taste almost identical to matcha?

While they may not be ideal for making lattes or other drinks due to their mucilaginous nature, these leaves can be a great flavoring ingredient in baking and other desserts with a creamy or solid texture.

What you will need:

• Large handful of mulberry leaves (we have a large tree at the entrance of CCG!)

• 3/4 cup sweet or glutinous rice flour

• 1/4 cup sugar

• 3/4 cup water

• Cornstarch, as needed

Pick and Prep the Mulberry Leaves

Select the younger, smaller leaves since larger ones have more tannins and tend to taste grassier and slightly astringent. The young leaves offer a sweet, delicate matcha flavor. Remove as much of the stem as possible.

Dry the leaves using a dehydrator, or place them on a tray to air dry for 1-2 days. Once dry, grind the leaves into a fine powder using a coffee grinder, food processor, or mortar and pestle.

Make the Mochi Mixture

In a glass bowl, combine all ingredients with about 1-2 tablespoons of your mulberry leaf powder and mix thoroughly. Microwave for one minute and stir. Then, microwave for another 30 seconds, stir, and repeat this process until the mixture becomes solid and shapeable.

Shape the Mochi

Spread cornstarch on a surface and over the dough to prevent sticking. Knead the dough until it becomes firmer, then divide it into sections to roll into balls. Be cautious, as the mixture will be very hot. Roll the finished balls in cornstarch. That's it!