Korean · Dessert
Mugwort Rice Cake
A pale jade Korean rice cake (ssuk-tteok) made by steaming a clumped glutinous rice flour dough studded with chopped wild greens, then pounding it until glossy, stretchy and chewy. Finished with toasted sesame and a trickle of honey, it is dense, mildly grassy-sweet and deeply tied to Korean spring traditions.
$1
20 minsPrep
20 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
273Calories
3.9gProtein
3.8gFat
55.5gCarbs
10.3gSugar
2.3gFiber
198mgSodium
0mgChol
2gSat Fat
113mgPotassium
42mgCalcium
1.2mgIron
0mcgVitamin B12
2.6mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Korean Plum Wine (Umeshu-style)
local
Yuzu Citrus Tea
international
vegetarian
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Sift the glutinous rice flour, rice flour, sugar and salt together into a large bowl.
2
Add the warm water gradually, rubbing it into the flour with your fingers until the mixture forms small, even, pebbly clumps (not a smooth dough).
3
Fold the finely chopped blanched greens through the clumped flour mixture until the colour is evenly distributed throughout.
4
Line a steamer basket with damp muslin or parchment and scatter the clumped mixture loosely into it, without pressing it down, so steam can pass through.
5
Steam over vigorously boiling water for 20 minutes, covering the lid with a cloth to stop condensation dripping back onto the cake.
6
Tip the hot steamed mixture into a stand mixer fitted with the paddle, or a sturdy bowl, and beat or pound vigorously for 5-6 minutes until it turns into a smooth, stretchy, shiny mass.
7
Wet your hands with the melted coconut oil and shape the warm mass into one neat round cake about 10cm across.
8
Brush the top with any remaining coconut oil, scatter over the toasted sesame seeds, and drizzle with honey just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 90g90g Glutinous Rice Flour, sifted
- 20g20g Rice Flour, sifted
- 14g14g Sugar White
- 1g1g Salt
- 22g22g Water, warm
- 16g16g Mint, blanched mugwort (substituted with mint as closest palette match), finely chopped
- 4g4g Coconut Oil, melted, for brushing, 1
- 4g4g Sesame Seeds, toasted, 1
- 8g8g Honey, 1
