Mugwort Rice Cakes (Ssuk Gae-tteok)
Rustic Mugwort Rice Cakes Steamed in a Bamboo Steamer
Craving mugwort rice cakes? This recipe lets you enjoy them anytime by using pre-blanched and frozen mugwort. Even with their humble appearance, homemade ssiuk gae-tteok are incredibly special. The subtle aroma of mugwort combined with a wonderfully chewy texture makes these delightful snacks perfect for any occasion. Enjoy these healthy and delicious treats!
Ingredients (Makes about 6 cakes, 6cm diameter each)- 10 Tbsp glutinous rice flour (for dry use, approx. 100g)
- 70g blanched mugwort (enough to be finely mashed)
- 10g unrefined sugar (adjust to taste)
- 1g pink salt (or a pinch of regular salt)
- 2-3 Tbsp hot water (adjust according to dough consistency)
Cooking Instructions
Step 1
In a mixing bowl, combine the glutinous rice flour, unrefined sugar, and pink salt. The sugar helps balance the slight bitterness of the mugwort, while the salt enhances the overall flavor.
Step 2
Using a spatula or your hands, mix the dry ingredients thoroughly. Ensuring an even distribution is key for a well-formed dough.
Step 3
In a mortar or using a pestle, mash the blanched mugwort with a pinch of salt (optional) until it becomes a fine paste. For a more intense mugwort flavor, focus on mashing the leaves.
Step 4
Add the mashed mugwort to the bowl with the rice flour mixture. Gently mix with your hands, then rub the ingredients together using both palms until they are well combined. Make sure there are no clumps of mugwort.
Step 5
Pour 2 tablespoons of hot water into the dough and start to bring it together. If the dough feels too stiff, add more hot water, one tablespoon at a time. Knead the dough until it forms a smooth, cohesive ball that no longer sticks to the bowl. Be careful not to make the dough too wet, as it can become mushy, or too dry, which will result in a tough cake. Aim for a pliable consistency.
Step 6
Divide the dough into 6 equal portions. Roll each portion into a ball between your palms. Aim for about 30-35g per cake.
Step 7
Gently flatten each ball with your palm to create a disc shape. You can also press the edges with your thumb and index finger to give it a rustic, traditional appearance. Keep the center slightly thicker than the edges for a better texture after steaming.
Step 8
Line a bamboo steamer with a damp cheesecloth. Place the shaped mugwort cakes onto the cheesecloth, ensuring they have enough space between them, as they will expand slightly during steaming.
Step 9
Cover the cakes with another damp cheesecloth and then close the steamer lid. Place the bamboo steamer over a pot filled with boiling water. Steam over medium-high heat for 15 minutes. Allow the cakes to rest (steam off) for an additional 5 minutes. This resting period helps to make the cakes more moist and chewy. Ensure the water is boiling before placing the steamer to prevent the cakes from becoming waterlogged.
Step 10
Once steamed, let the mugwort cakes cool slightly. Brush them all over with sesame oil. This prevents them from sticking together and adds a wonderful nutty aroma. Arrange the glossy, fragrant cakes on a plate and enjoy!
