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A brownie made with glutinous rice flour and mugwort.
Wash the mugwort thoroughly and remove excess water.
Blend the mugwort and milk in a blender until smooth.
Combine mochi flour, mugwort milk, sugar, and salt in a bowl and mix well.
Beat the eggs and add them to the batter, mixing thoroughly.
Melt the chocolate and butter using a double boiler, then add to the batter and mix.
Pour the batter into a parchment-lined baking pan and level the top.
Bake in a preheated oven at 170°C (338°F) for 25 minutes.
Let it cool, then cut into bite-sized pieces.
