Aromatic and Chewy Mugwort Sweet Rice Pancakes
Grandma’s Recipe! Mugwort Sweet Rice Pancakes Filled with Spring’s Fragrance
A perfect spring snack, these Mugwort Sweet Rice Pancakes boast a crispy exterior, a delightfully chewy interior, and the fresh aroma of mugwort. They taste similar to pan-fried rice cakes, but with the vibrant essence of fresh mugwort. Enjoy this delightful treat that captures the essence of spring!
Main Ingredients- 1 handful of fresh mugwort (about 50g)
- 2 cups glutinous rice flour (approx. 400ml)
- 150ml hot water
Seasoning & Toppings- 1/2 tsp salt
- A little rice syrup, corn syrup, or honey (to taste)
- A little soy sauce (for dipping)
- 1/2 tsp salt
- A little rice syrup, corn syrup, or honey (to taste)
- A little soy sauce (for dipping)
Cooking Instructions
Step 1
First, prepare one handful of fresh mugwort. Trim off any yellowed leaves or tough stems, and carefully wash the clean parts thoroughly under running water multiple times. It’s important to drain the water completely after washing.
Step 2
Measure out 2 cups of glutinous rice flour. This is a key ingredient for the chewy texture of the pancakes, so accurate measurement is recommended.
Step 3
Prepare a blender or food processor. Combine the drained mugwort and the measured glutinous rice flour in the blender. Gently shake the blender as you process to help the mugwort and rice flour mix well.
Step 4
You don’t need to grind it into a very fine paste. Grind it just enough so that the color is evenly distributed and the mugwort is well incorporated. Over-processing can lead to a tough texture.
Step 5
Add 1/2 teaspoon of salt to the ground mixture and mix well with a spatula or your hands. Salt helps to enhance the mugwort’s aroma and season the pancakes.
Step 6
Now, it’s time to add the hot water. Don’t pour all 150ml at once. Gradually add the hot water while observing the dough’s consistency. Knead the dough, similar to making ‘ik-banjuk’ (hot water kneaded dough), until you achieve a smooth and chewy texture. If the dough is too sticky, add a little more glutinous rice flour; if it’s too dry, add a little more hot water to adjust.
Step 7
Heat a pan over medium heat and add enough cooking oil. Take portions of the dough and flatten them into round shapes before placing them on the hot pan to cook. Cooking over medium-low heat ensures they cook through without burning.
Step 8
Once each side is golden brown and crispy, they are ready! Drizzle with rice syrup, corn syrup, or honey while warm for a touch of sweetness. For an even more delicious taste, try dipping them in soy sauce for a sweet and savory combination. Enjoy these delightful mugwort sweet rice pancakes, filled with the fragrance of spring!
