Artemisia Princeps Steamed Rice Cake (Ssukbeommuri)
A Fragrant Spring Delicacy: Ssukbeommuri Recipe
Embrace the arrival of spring with this delightful Ssukbeommuri, a steamed rice cake infused with the fresh, earthy aroma of mugwort (ssuk)! Mugwort is celebrated for its numerous health benefits, including acting as a natural detoxifier, soothing digestive discomfort, supporting women’s health, lowering cholesterol, preventing anemia, aiding in constipation relief, maintaining stomach health, boosting body temperature, promoting beautiful skin, freshening breath, improving sleep quality, and helping to prevent asthma. This recipe offers a wonderful way to enjoy these benefits in a delicious and satisfying treat. The delightful chewiness of the rice and the vibrant flavor of mugwort create a truly special dish. Let’s get started!
Main Ingredients- Rice flour 4 cups + 1 cup (total 5 cups)
- Fresh mugwort (ssuk) 400g
Seasoning- Salt 0.5 Tbsp
- Sugar substitute (New Sugar) to taste
- Salt 0.5 Tbsp
- Sugar substitute (New Sugar) to taste
Cooking Instructions
Step 1
Carefully trim the fresh mugwort, removing any tough stems or wilted leaves. Wash it thoroughly under running water multiple times to ensure all dirt and impurities are removed. Drain the mugwort in a colander and then soak it in a bowl of lightly salted water or vinegar water for about 10 minutes. This helps to further clean and deodorize the mugwort. Rinse it one more time and drain well in a colander.
Step 2
If you plan to make rice flour from scratch, soak the rice the day before. Drain the soaked rice thoroughly in a colander, ensuring as much water as possible is removed. This step is crucial for achieving the right texture for the steamed cake.
Step 3
Place the drained rice into a blender. Add 0.5 Tbsp of salt. Blend the rice until it forms a coarse flour consistency. You can adjust the coarseness to your preference, but avoid making it too fine like powder. This will form your base rice flour.
Step 4
You will be using a total of 5 cups of rice flour. Start by adding 4 cups of this freshly ground rice flour to a mixing bowl. Add the sugar substitute (New Sugar) to your desired sweetness. Be mindful not to add too much, as it can overpower the delicate flavor of the mugwort. Mix the rice flour and sugar substitute evenly. (Tip: For an even smoother texture, you can sift the rice flour before mixing. Don’t worry if you forget, it will still be delicious!)
Step 5
Add the 400g of prepared mugwort to the rice flour mixture. You can use roughly equal amounts of mugwort and rice flour, or even slightly more mugwort for a stronger flavor. Gently mix the mugwort and rice flour together with your hands, like kneading dough, until everything is well combined. Take a small pinch of the mixture and taste it. If it’s not salty or sweet enough, adjust the seasoning by adding a little more salt or sugar substitute. (Tip: Adding cooked beans to the mixture enhances the texture and flavor. If you have some available, feel free to incorporate them!)
Step 6
Prepare your steamer. Fill a pot with water and place a steaming rack inside. Line the steaming rack with a piece of cheesecloth or parchment paper to prevent the cake from sticking. Bring the water to a rolling boil over medium-high heat.
Step 7
Once the water is boiling vigorously, carefully place the mugwort and rice flour mixture into the steamer. Divide the mixture into layers. Spread about half of the mixture evenly on the steaming rack. Sprinkle about half of the remaining 1 cup of rice flour over this layer. Then, add the rest of the mugwort mixture, followed by the remaining rice flour. Layering helps to distribute the ingredients evenly and create a beautiful final product.
Step 8
Wrap the lid of the pot with a piece of cheesecloth. This prevents condensation from dripping onto the cake, ensuring it steams evenly and remains moist. Cover the pot tightly and steam over medium heat for about 15 to 20 minutes. The wonderful aroma of mugwort will fill your kitchen as it steams. Once the steaming time is up, turn off the heat and let it rest (steam) for another 5 minutes before opening the lid. This resting period allows the cake to fully set and achieve a tender texture.
Step 9
Carefully remove the Ssukbeommuri from the steamer and let it cool slightly. The texture might seem a bit granular if the rice wasn’t blended perfectly smooth, giving it a charming, almost candy-like appearance. Enjoy this fragrant and chewy spring delicacy, packed with the essence of the season!
