Fragrant Mugwort Mochi Balls (Ssuk Gyeongdan)
Healthy and Delicious Mugwort Mochi Balls Made with Spring Mugwort
These mugwort mochi balls, capturing the freshness of spring, are a delightful snack that everyone from young to old can enjoy. The chewy texture of glutinous rice flour combined with the fragrant aroma of mugwort creates an exquisite balance. The subtle mugwort scent and the sweet castella coating are a perfect match, making them disappear in no time! Experience the joy of both making and eating.
Main Ingredients
- 200g glutinous rice flour (freshly ground from a mill)
- 10g mugwort powder (domestic true mugwort with a strong aroma)
- 1 Tbsp olive oil (adds softness to the dough)
- 80-100ml hot water (adjust as needed for dough consistency)
Coating Ingredients
- 80g castella cake crumbs (for a nutty and sweet flavor)
- 80g castella cake crumbs (for a nutty and sweet flavor)
Cooking Instructions
Step 1
In a bowl, combine 200g of glutinous rice flour and 10g of mugwort powder. Mix them thoroughly, ensuring the mugwort powder is well dispersed and lump-free. Gradually add about 80-100ml of hot water while mixing to form a kneaded dough. The glutinous rice flour will start to clump together as it absorbs the hot water. Continue mixing until the dough comes together into a cohesive ball. It’s important to add the water gradually and adjust the consistency as you go.
Step 2
Once the dough forms a mass, knead it by hand for about 5-10 minutes. Kneading multiple times by folding and pressing will result in a chewy and soft texture. After the dough becomes smooth, pinch off small pieces (about 20g each) and roll them into small, round mochi ball shapes using your palms. Be careful not to press too hard, and aim for a smooth surface.
Step 3
Bring a pot of water to a rolling boil. Carefully drop the shaped mugwort mochi balls into the boiling water. As they cook, the mochi balls will float to the surface. Once all the balls have floated and are cooked, it’s time to remove them. Let them simmer for another 2-3 minutes to ensure they are fully cooked through. Then, use a slotted spoon or sieve to lift them out and gently drain any excess water.
Step 4
In a separate bowl, place 80g of castella cake crumbs and crumble them into fine pieces. This will help the coating adhere evenly to the mochi balls. Add the warm, drained mugwort mochi balls to the bowl with the castella crumbs. Gently roll them around to ensure they are evenly coated with the crumbs. Toss them lightly to achieve a beautiful, delicious finish!
