Aromatic Mugwort Rice Cakes with Sunflower Seeds
NO37 Mugwort Rice Cakes (Ssuk Gae-tteok) with Nuts
Mugwort (ssuk) is abundant and fragrant in spring, and it always brings to mind Ssuk Gae-tteok, a traditional rice cake made with it. It’s said that childhood eating habits shape our lifelong preferences, and the food a mother prepares often becomes a cherished memory for a child – a true ‘taste memory.’ Our family has vivid memories of eating mugwort frequently when we were young. By adding sunflower seeds to the mugwort dough, we’ve introduced a delightful chewiness and nutty flavor that perfectly complements the earthy mugwort. The added nutrition from the sunflower seeds makes this a satisfying snack or even a light meal. Mugwort is an alkaline food, beneficial for balancing the body’s pH, warming it up, and aiding detoxification. Let’s enjoy this wonderful spring ingredient often! ^^
Main Ingredients
- Approx. 300g boiled mugwort, squeezed dry
- 600g dried rice flour
- 1 cup sunflower seeds
Dough Seasoning
- 2 tsp pink salt (Himalayan salt)
- 2-3 tsp stevia (adjust to taste)
- A little sesame oil (for finishing)
- 250ml hot water (for dough)
- 2 tsp pink salt (Himalayan salt)
- 2-3 tsp stevia (adjust to taste)
- A little sesame oil (for finishing)
- 250ml hot water (for dough)
Cooking Instructions
Step 1
First, prepare about 300g of boiled mugwort. Make sure to squeeze out as much water as possible after boiling to retain its fresh aroma.
Step 2
Measure out 600g of dried rice flour, suitable for making rice cakes. Note that the amount of water may vary slightly depending on the type and condition of the rice flour.
Step 3
Add 100ml of hot water to the prepared mugwort and blend it into a smooth paste using a blender. If it’s difficult to blend, gradually add more hot water until you achieve a smooth consistency. It’s important to preserve the texture of the mugwort.
Step 4
Dissolve 2 tsp of pink salt and 2-3 tsp of stevia in the remaining 150ml of hot water. Pour this seasoned hot water into the mixture of rice flour and mugwort paste. Knead the ingredients together with your hands until a cohesive dough forms.
Step 5
Once the mugwort dough is somewhat formed, add the prepared sunflower seeds. Knead the dough again gently to evenly distribute the sunflower seeds throughout the mixture.
Step 6
Gather the dough into one large ball. Smooth the surface with your palms to create a neat shape.
Step 7
Cover the dough with a damp cloth and let it rest for a short while. This step prevents the dough from drying out.
Step 8
Prepare your steamer. Add enough water to a pot and place a steamer basket on top; bring the water to a boil. While the water is boiling, take the rested mugwort dough and shape it into a long log. Then, cut the log into pieces of similar size for individual cakes.
Step 9
Shape each cut piece of dough into a round, flattened cake. You can press a pattern onto the surface of the cakes using a traditional rice cake mold or, if you don’t have one, a fork can be used to create a simple pattern.
Step 10
Line the steamer basket with a damp cloth. Arrange the shaped mugwort cakes on the cloth. To prevent steam from escaping, you can tuck a long piece of the damp cloth under the lid to create a better seal. Steam over medium heat for 20 minutes, then turn off the heat and let the cakes steam for another 10 minutes to allow them to fully cook through.
Step 11
After steaming and resting, open the lid to reveal the beautifully cooked mugwort rice cakes. They should have a lovely green hue from the mugwort and be speckled with sunflower seeds.
Step 12
Lightly brush the surface of the warm rice cakes with sesame oil. This adds a wonderful aroma and a slightly chewy texture.
Step 13
Arrange the finished mugwort rice cakes attractively on a serving plate. They can be served as is, or with a drizzle of agave syrup if desired.
Step 14
If you have any leftover dough, line an airtight container with plastic wrap or a bag. Layer the dough pieces inside and freeze them. You can then steam them whenever you want a convenient and delicious mugwort cake.
