Aromatic Spring Delight: Mugwort and Sweet Pumpkin Steamed Cake (Ssuk Beommuri)
Homemade Mugwort & Sweet Pumpkin Steamed Cake / Perfect Healthy Lunch Idea / Seasonal Dish
This Ssuk Beommuri, enhanced with sweet pumpkin, is a wonderfully comforting and healthy dish perfect for a leisurely weekend lunch. It captures the essence of spring, reminiscent of a comforting meal prepared with love, leaving you feeling nourished and invigorated.
Ingredients- Mugwort (Ssuk) 140g
- Sweet Pumpkin 1 large
- Sweet Rice Flour 110g
- All-Purpose Flour (sifted) 110g
- Sugar (Shinhwadang) 1/4 Tbsp
- Fine Salt 1/2 Tbsp
Cooking Instructions
Step 1
Let’s prepare the dry ingredients for the Ssuk Beommuri. In a bowl, combine the sweet rice flour (110g) and sifted all-purpose flour (110g). Add the sugar (Shinhwadang) (1/4 Tbsp) for a touch of sweetness and fine salt (1/2 Tbsp) to enhance the flavors. Mix these dry ingredients thoroughly.
Step 2
Mugwort can sometimes have soil attached, so it’s important to wash it well. Place the mugwort (140g) in a bowl and gently swirl your fingers through it under running water. Repeat this washing process two to three times until all traces of soil are removed.
Step 3
After washing, you don’t need to wring out all the water from the mugwort. Instead, place it in a colander to allow excess water to drain naturally. This slight dampness is crucial for the dough to bind together properly. If it’s too dry, it won’t stick; if it’s too wet, the final cake might become gummy.
Step 4
Wash the sweet pumpkin thoroughly. Place it in a microwave-safe dish and microwave for about 5 minutes until it’s slightly softened. It doesn’t need to be fully cooked at this stage, as it will be steamed again later.
Step 5
Carefully remove the softened sweet pumpkin from the microwave. Scoop out the seeds with a spoon and peel off the skin. Then, cut the pumpkin flesh into bite-sized pieces for easy mixing.
Step 6
Add the damp mugwort to the prepared dry flour mixture. Gently toss with your hands until the mugwort is evenly coated with the flour. Once the mugwort is partially combined, add the cut sweet pumpkin pieces and gently roll them in the mixture a few more times. Be careful not to mash the ingredients.
Step 7
Now, let’s prepare to steam the Ssuk Beommuri. Pour about 3 cups of water into your steamer and bring it to a boil. Place a steaming rack or a trivet inside. Line the rack with a damp cheesecloth or parchment paper. Spread the mugwort and pumpkin mixture evenly over the cloth. Ensure not to overcrowd the steamer.
Step 8
Cover the steamer tightly and steam over medium heat for approximately 20 minutes, or until the cake is cooked through. You can test for doneness by inserting a skewer or toothpick; it should come out clean.
Step 9
As you lift the lid, the wonderful aroma of mugwort and the natural sweetness of the pumpkin will fill the air. Each bite is a tender, flavorful experience that feels incredibly wholesome and satisfying.
Step 10
Serve this delightful Ssuk Beommuri with a cup of tea for a perfect, nourishing weekend lunch. Enjoy this taste of spring that nourishes both body and soul!
