Mugwort Rice Cake Financiers
Mugwort Rice Cake Financiers
Recipe for Mugwort Rice Cake Financiers, Perfect for New Year’s Gifts
I’ve made mugwort rice cake financiers using leftover ‘Bingsu Tteok’ (shaved ice rice cakes) from the freezer! When you break them in half while warm, the delightfully stretchy rice cake is truly appetizing 🙂 One bite delivers the chewy texture of the rice cake and the rich flavor of mugwort, filling your mouth with deliciousness. They make a wonderful gift or special treat.
Ingredients (Makes approx. 9 financiers – may vary depending on pan size)- 110g unsalted butter
- 100g egg whites
- 95g sugar
- 15g honey
- 1g salt
- 3g vanilla extract
- 40g all-purpose flour
- 50g almond flour
- 10g mugwort powder
- 1g baking powder
- 9 small rice cakes (Bingsu Tteok)
Cooking Instructions
Step 1
[Make Brown Butter] Gently heat the unsalted butter in a saucepan over low heat until its color deepens and the milk solids turn a light brown. This process will infuse the butter with a nutty aroma and rich flavor. Be careful not to burn it. 
Step 2
Immediately strain the brown butter through a fine-mesh sieve to remove the browned solids. Let it cool to 50-60°C (122-140°F). It should be warm but not hot, ensuring it incorporates smoothly into the batter.
Step 3
[Make Financier Batter] In a bowl, combine the egg whites, sugar, honey, and vanilla extract. Whisk them together gently until the sugar is dissolved and the mixture is well combined. 
Step 4
Sift the all-purpose flour, almond flour, and baking powder together 2-3 times. Add the sifted dry ingredients to the egg white mixture and gently fold them in with a spatula until just combined. Avoid overmixing.
Step 5
Add the mugwort powder to the batter and mix until you achieve a uniform pale green color. Stir well to distribute the mugwort flavor evenly throughout the batter.
Step 6
Gradually add the cooled brown butter (at 50-60°C) to the batter in three additions, whisking gently after each addition. This method helps emulsify the butter and create a smooth, cohesive batter.
Step 7
Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour to let the batter rest. This resting period allows the flavors to meld and the batter to stabilize, resulting in a better texture when baked.
Step 8
Fill a piping bag with the rested batter. Pipe about 18g of batter into each financier mold or muffin liner. Place one small rice cake in the center of each. Then, pipe additional batter over the rice cake to completely cover it.
Step 9
Bake in a preheated oven at 185°C (365°F) for 13-15 minutes, or until the financiers are golden brown and slightly puffed. The exact baking time may vary depending on your oven.
Step 10
Once baked, carefully remove the financiers from the oven and let them cool completely on a wire rack. This prevents them from becoming soggy.
Step 11
For an extra nutty flavor, try dipping them in roasted soybean powder (kinako) before enjoying! Happy baking and enjoy your delicious mugwort rice cake financiers!
