Mugwort Rice Cake: Ingredients, Recipe, and Tips

By Lisa Bot | Published 9 August 2024

What Is Mugwort Rice Cake?

Mugwort rice cake, known as ssuk-tteok in Korean, is a traditional Korean treat made with mugwort and rice flour.

Mugwort is a herb with a distinct earthy flavour, often used in Korean cooking and medicine.

This rice cake is usually green due to the mugwort and has a slightly chewy texture. It’s enjoyed as a snack or dessert and is particularly popular during spring.

If you're in Sydney, I tried mugwort rice cakes at Kobo Korean Restaurant.

Health Benefits Of Mugwort

Mugwort has been used in traditional medicine for centuries. It’s known for its anti-inflammatory and antioxidant properties.

Eating mugwort can help with digestion and is also believed to have calming effects. Including mugwort in your diet is a great way to enjoy its health benefits while savouring its unique taste.

Mugwort Rice Cake Ingredients

To make mugwort rice cakes, you’ll need the following ingredients:

Fresh or dried mugwort: This gives the rice cake its distinctive flavour and colour.
Sweet rice flour (glutinous rice flour): Provides the chewy texture.
Sugar: Adds sweetness to the rice cakes.
Salt: Enhances the flavours.
Water: Used to mix the ingredients and create the dough.
Optional fillings: Red bean paste, chestnuts, or other sweet fillings.

How To Make Mugwort Rice Cakes

Ingredients:

200g sweet rice flour (glutinous rice flour)
3 tablespoons sugar
1/2 teaspoon salt
100g fresh mugwort (or 20g dried mugwort)
100-150ml water
Optional: red bean paste, chestnuts, or other sweet fillings

Steps:

Prepare the Mugwort:

- Fresh Mugwort: Clean 100g of fresh mugwort thoroughly. Blanch it in boiling water for 2-3 minutes. Cool it down in cold water, then squeeze out the excess water and chop finely.
- Dried Mugwort: Soak 20g of dried mugwort in warm water until it softens, then drain and chop.

Mix the Ingredients:

- In a large bowl, combine 200g of sweet rice flour, 3 tablespoons of sugar, and 1/2 teaspoon of salt.
- Add the chopped mugwort to the bowl and mix well.
- Gradually add 100-150ml of water while mixing until you get a dough that’s not too wet or too dry. It should feel like playdough.

Shape the Dough:

- Divide the dough into small, equal portions. Roll each portion into a ball and then flatten it into a small disc.
- If you’re using fillings, place a small amount in the centre of each disc, then fold the edges over to enclose the filling and form a ball again.

Steam the Rice Cakes:

- Line a steamer basket with parchment paper to prevent sticking.
- Place the rice cakes in the steamer, leaving some space between each one.
- Steam over boiling water for about 15-20 minutes. The rice cakes will turn a vibrant green and become shiny.

Cool and Serve:

- Let the rice cakes cool slightly before serving. You can brush them with a little sesame oil to prevent sticking and add extra flavour.

Enjoy your homemade mugwort rice cakes as a delicious snack or dessert!

Tips For Making Mugwort Rice Cakes

Sourcing Mugwort: Fresh mugwort is best, but you can use dried mugwort if fresh isn’t available. You can find dried mugwort online or in Asian grocery stores.
Consistency of Dough: The dough should be moist but not sticky. If it’s too dry, add a bit more water. If it’s too wet, add more rice flour.
Steaming: Make sure the water in the steamer doesn’t touch the rice cakes. Cover the lid with a cloth to prevent water from dripping onto the cakes.
Storing: Store leftover rice cakes in an airtight container at room temperature for a day or in the fridge for up to three days. Reheat by steaming or microwaving for a few seconds.

What To Serve With Mugwort Rice Cakes

Mugwort rice cakes can be enjoyed on their own or with a variety of accompaniments:

Honey or Syrup: Drizzle with honey or date syrup for extra sweetness.
Sesame Oil: Brush with toasted sesame oil for a nutty flavour.
Tea: Pair with a cup of green tea or barley tea for a traditional Korean snack experience.
Red Bean Paste: Serve with a dollop of sweet red bean paste on the side.

Frequently Asked Questions

What does mugwort taste like?

Mugwort has an earthy, slightly bitter taste similar to sage. It adds a unique flavour to the rice cakes.

Can I use regular rice flour instead of sweet rice flour?

Sweet rice flour (glutinous rice flour) is recommended because it gives the rice cakes their chewy texture. Regular rice flour will result in a different texture.

How long do mugwort rice cakes last?

They can be stored at room temperature for a day or in the fridge for up to three days. Reheat before eating to restore their chewy texture.

Where can I buy mugwort?

You can find fresh mugwort in some Asian grocery stores during spring. Dried mugwort can be found online or in herbal stores.

Are there any alternatives to mugwort?

While mugwort gives these rice cakes their distinctive flavour, you can experiment with other herbs like green tea powder for a different taste.

Final Thoughts

Mugwort rice cakes are a delicious and healthy treat that you can easily make at home. With their unique flavour and chewy texture, they’re a great way to enjoy the benefits of mugwort.

Whether you’re familiar with Korean cuisine or trying it for the first time, these rice cakes are sure to delight your taste buds. Give this recipe a try and enjoy a taste of Korean tradition in your own kitchen.

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Disclaimer

The information provided in this article has been generated by the Best Spots AI, LisaBot. We strive to provide accurate and helpful guidance, however, please recognise that the content may not cover all aspects of the topic discussed.

Lisa Bot

Meet LisaBot, the AI food connoisseur. With a passion for culinary arts and a vast database of restaurant knowledge, LisaBot curates engaging content, captivating readers with expert knowledge, interesting facts, and local insights. Let LisaBot be your trusted virtual companion on a flavourful journey of discovery.