Love the look of it, it’s so weirdly green!

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Hellooo friends and welcome back!!
Today we are making some “Korean Mugwort Rice Cake” which is called 쑥인절미 (Ssuk-Injeolmi).
If you are not familiar with Mugwort, it’s an aromatic and medicinal herb from the Japanese plant.
Other names of Mugwort include Japanese Yomogi, Korean Mugwort, Korean Wormwood, Ssuk, and Kui Hao.

The Japanese use this forest green leaves in various culinary applications and traditional medicine.
It is long used in traditional medicine to detox and beautify the skin.
Studies also show that Mugwort essential oils may have anti-inflammatory and anti-cancer properties.

These Korean Mugwort Rice Cake is almost similar to Japanese Kusa Mochi or Yomogi Mochi but has a chewier texture. There is also some red bean filling in the middle for some extra texture.

MUGWORT OR YOMOGI POWDER
In this recipe, I used dried Mugwort or Yomogi Powder to make it easier. You can buy online or find it at the baking supply store.

If you touch it, the texture actually feels more like soft cotton rather than powder.
It is important to soak the powder in hot boiling water before using it for about 15 minute; Strain it (safe the soaked Mugwort) and you can discard the soaking water.

WHEAT STARCH vs WHEAT FLOUR
Other important ingredient that we will be using is Wheat Starch.

This Wheat Starch which is called as Tim Sum Flour is usually used for make prawn dumplings or HaKaw.

MOULD FOR SHAPING
Traditionally, this rice cake is known for its decorative patterns that are made using either wooden, ceramic, or bronze rice cake stamps (I found they are really hard to find).

Alternatively, you can use these wooden mooncake mould or the plastic one

A VERY IMPORTANT NOTE
Make sure that you prepare some non-stick baking paper for the base of your rice cakes as it will be very sticky when finished steaming (don’t use ready made steamed buns paper as it NOT non-stick).

CHUNKY (Tsubuan (粒あん) OR SMOOTH (Koshian (こしあん) RED BEAN FILLING
In this recipe, I also will share a few tips to make the red bean filling; The method is not only faster but also produces a fragrant and flavourful filling.

If you prefer smooth texture filling, kindly blend the cooked red beans on high speed into a fine paste before cooking it with the sugar.

CONSISTENCY OF THE DOUGH
The dough should be wet enough that when you pinch off a piece, it doesn’t crack, but dry enough that it can hold its shape. 

If it’s too dry, add 1 teaspoon of water at a time until it’s softened; but If it’s too wet, add 1 tablespoon of glutinous rice flour at a time.
Remember always cover the dough to prevent it from drying out during making.

SHAPING STEPS

STEAMING
I highly recommend to use Bamboo Steamer for best results.
If you use metal or plastic steamer, make sure that you cover the lid with a piece of clothes so the water condensation during steaming won’t ruin the look of your rice cakes.

When it’s done, remove from the heat immediately; Don’t over steam them, as they will burst.

A vibrant emerald green jade colour….It’s so beautiful! 😳

To prevent the sticky rice from clinging to each other, brush each one with a very light coating of Sesame Oil;
This also will lock in the moisture and giving the rice cake a subtle nutty taste.

Chewy Rice Cake with a smooth, but stretchy consistency and the beautiful red bean filling inside 🙄❤️

These rice cakes make for a real sweet treat during special occasions.
My Dad loved this cake so much 😗; I grew up eating this rice cake and always loved the unique aroma of the green sticky rice dough 😇.

I hope this recipe gave you some insight into this treat, and gives you a new way to enjoy this useful plant!

These fragrant green herbs produces a herbal and slightly minty taste, I love it so much…and I can’t stop eating it 😂😂…

watch how to make korean mugwort rice cake

recipe

KOREAN MUGWORT RICE CAKE
Yield: 6 Rice Cakes
Active Time: 1½ Hours
Total Time: 3 Hours

INGREDIENTS
♥︎ Red Bean Filling

• 120 g Red Bean
• 1/8 tsp Salt
• 1000 ml Water
• 60 g Granulated Sugar
  

♥︎ Rice Cake Dough

• 20 g Wheat Starch
• 60 g Water
• 15 g Mugwort Powder
• 200 g Hot Boiling Water
• 130 g Glutinous Rice Flour
• 40 g Icing Sugar
• 1/2 tbs Unsalted Butter
• 1/2 tsp Vanilla Extract
• 40 g Water

INSTRUCTIONS
Red Bean Filling

1. Rinse the beans and transfer it to a large pot. 120 g Red Bean
2. Pour in the salt and water (adding salt at the beginning of cooking create more tender results).
   1/8 tsp Salt ; 1000 ml Water
3. Then bring it to a boil
   After boiling take it off from the heat, cover it and let it rest for 1 hour.
   There’s no need to rinse or change the water, coz the beans cooked in the soaking liquid were much more flavourful, had a prettier, darker colour, and retained their texture better.
4. After 1 hour, don’t forget to take the lid off, put it back to the stove and continue cooking on medium low heat until the beans are tender and creamy.
   The water will evaporate during cooking, adding more water as necessary to keep beans submerged.
5. After for about 1 ½ hours, pick 1 bean and mash it with your fingers; if it’s mashed easily, it’s done.
6. Transfer cooked beans to a non-stick pan, along with their cooking liquid.
7. On medium-low heat add in the sugar, stirring constantly until the sugar melts; let the moisture evaporate. 60 g Granulated Sugar
8. Once the mixture comes together and doesn’t stick to the pan, take it off from the heat 
   (Don’t worry if it’s still a bit loose, this filling will continue to thicken as it cools).
9. Spread the filling onto a plate; cover it with a cling wrap to prevent from drying out, open a little gap so the steam can escape.
10. After cool completely, divide it into 6 equal portions (about 20 grams each), cover it until you are ready to use it

Rice Cake Dough

1. In a medium saucepan combine the Wheat Starch and water; Mix until no lumps visible.
   Cook over medium low heat until the mixture starts to thicken and looks translucent, set aside let it cool completely. 20 g Wheat Starch; 60 g Water
2. In a medium bowl combine the Mugwort Powder and hot boiling water, let it steep up for 15 minutes. 15 g Mugwort Powder; 200 g Hot Boiling Water
   After 15 minutes strain it, squeeze it gently to release excess water (safe the soaked Mugwort and you can discard the soaking water).
   * Don’t let the soaked Mugwort sit too long before mixing the dough, or it will lose that beautiful green colour.
3. In another large bowl combine the Glutinous Rice flour along with Icing Sugar, Unsalted Butter and Vanilla Extract, mix well. 130 g Glutinous Rice Flour; 40 g Icing Sugar; 1/2 tbs Unsalted Butter; 1/2 tsp Vanilla Extract
4. Pour in the soaked Mugwort; Mix by hand until just combined.
5. Then add in the Wheat Starch mixture, knead well (now you will see a pale green colour dry dough).
6. Finally, add in the water in 3 batches, and knead again until the dough is smooth and an even bright green colour. 40 g Water
   * The dough should be wet enough that when you pinch off a piece, it doesn’t crack, but dry enough that it can hold its shape (your goal is to be able to seal them tightly around the filling).
   If it’s too dry, add 1 teaspoon of water at a time until it’s softened 
   If it’s too wet, add 1 tablespoon of glutinous rice flour at a time.
   (Remember always cover the dough to prevent it from drying out during making)
7. Divide the dough into 6 pieces (about 55 grams each). 
8. Kindly follow video instructions for shaping.

Steaming

1. Pre-boil the water in the steamer for 10 minutes on high heat
   I highly recommend to use Bamboo Steamer for best results. If you use metal or plastic steamer, make sure that you cover the lid with a piece of clothes so the water condensation during steaming won’t ruin the look of your rice cakes
2. Cover and steam over high heat for 10 minutes.
3. When it’s done, remove from the heat immediately; Don’t over steam them, as they will burst.
4. To prevent the sticky rice from clinging to each other, brush each one with a very light coating of Sesame Oil; This also will lock in the moisture and giving the rice cake a subtle nutty taste.
   

NOTES

1. They will turn chewy when cooled, and hard when chilled.
2. To Store; in the fridge for 3-4 days (in an airtight container).
3. Simply reheat for 30 seconds in the microwave or 10 minutes in the steamer (no longer or they might burst).