Korean · Dessert
Mugwort Rice Cake
A lightened take on Korean ssuk-tteok, this chewy steamed rice cake gets its green colour and grassy aroma from fresh herb paste standing in for mugwort, sweetened with allulose instead of sugar and finished with a whisper of honey and toasted coconut instead of a heavy sweet bean coating.
$1
15 minsPrep
20 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
258Calories
3.9gProtein
4.7gFat
56.2gCarbs
3.7gSugar
2.8gFiber
199mgSodium
0mgChol
3.6gSat Fat
119mgPotassium
18mgCalcium
0.9mgIron
0mcgVitamin B12
1.7mgVitamin C
0gPolyol
7gAllulose
0gAlcohol
Goes well with
Witbier (Belgian White Beer)
local
Omija Tea (Magnolia Berry Tea)
international
vegetarian
gluten-free
dairy-free
sweet-spot
Instructions
1
Sift the glutinous rice flour and rice flour together into a mixing bowl, then stir in the salt.
2
Blanch the chopped mint (standing in for mugwort) for 30 seconds in boiling water, drain well, and pulse briefly with 10g of the measuring water until it forms a loose green paste.
3
Add the mint paste, remaining water and allulose to the flours, mixing to a smooth, slightly sticky dough with no dry streaks.
4
Line a small steamer basket with parchment, press the dough into a flat 2cm-thick disc, and steam over simmering water for 18-20 minutes until the centre turns translucent and springs back when pressed.
5
Turn the cake out onto a board and let it cool for 10 minutes until just warm and firm enough to slice.
6
Brush the surface lightly with the thinned honey, then dust both sides with the toasted desiccated coconut to stop sticking.
7
Slice into 2 even pieces to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.2 oz90g sifted glutinous rice flour
- 0.7 oz20g sifted rice flour
- 0.4 oz10g finely chopped, standing in for ground mugwort for colour and aroma mint
- 0.5 oz14g allulose
- 1.6 oz45g water
- 0 oz1g salt
- 0.4 oz12g toasted, for dusting coconut desiccated
- 0.3 oz8g thinned with a drop of water, brushed on after steaming honey
