Aromatic Spring Delight: Perfect Mugwort Cake (Sseukbeommuri) Recipe
Aromatic Spring Delight: Perfect Mugwort Cake (Sseukbeommuri) Recipe
Mastering Mugwort Cake, Mugwort Steamed Rice Cake, Mugwort Crumble, and Mugwort Rice Cake: A Comprehensive Guide
We’ve made a delicious mugwort cake using fresh mugwort, which is in season from now until April. This mugwort cake, infused with the delightful aroma of mugwort, is the ultimate nutritious snack. Enjoy the wonderful flavor of spring right at home!
Mugwort Cake Ingredients- 430g Wet milled rice flour
- 80g Fresh mugwort
- 50g Cooked chickpeas (dried weight)
- 30g Dried cranberries
- 1.5L Water (for steaming)
- 3 Tbsp Boiling water (for rice flour dough)
- 2 Tbsp Vinegar (for washing mugwort)
Sweetness Boost (Optional)- 4 Tbsp Sugar (3 Tbsp for rice flour, 1 Tbsp for chickpeas)
- 4 Tbsp Sugar (3 Tbsp for rice flour, 1 Tbsp for chickpeas)
Cooking Instructions
Step 1
Here are the ingredients prepared for our mugwort cake. I’ve included chickpeas and cranberries as optional additions for a delightful texture and subtle sweetness, but feel free to customize with ingredients like sweet potatoes, chestnuts, raisins, or dried pumpkin strips to suit your taste. You can also adjust the amount of mugwort to your preference.
Step 2
It’s crucial to store wet milled rice flour in the freezer. If left at room temperature, it can become dry and powdery, affecting the final texture of the cake. Using wet milled rice flour results in a much chewier and more delicious rice cake compared to dry milled flour.
Step 3
Rinse the chickpeas thoroughly, then soak them in plenty of water for about two hours until softened. If you’re in a hurry, soaking them in hot water for about an hour will also work well. Soaked chickpeas will add a lovely texture and bite to the cake.
Step 4
Prepare the mugwort by trimming off the tough lower stems (about 1 cm) and removing any yellowed or wilted leaves.
Step 5
Wash the prepared mugwort in water with 2 tablespoons of vinegar for 3 minutes. This step helps to reduce any bitterness and ensures the mugwort is fresh. Gently swirl the mugwort and rinse it thoroughly three times. Drain well in a colander and then cut into approximately 2 cm lengths.
Step 6
Sift the rice flour through a fine-mesh sieve. This step is important to ensure a smooth and lump-free texture for your cake.
Step 7
Add 3 tablespoons of boiling water to the sifted rice flour and mix quickly with a spatula. The goal is to create a dough that holds together when squeezed. (This amount is for about 5 standard Korean paper cups of rice flour; adjust the water quantity based on the amount of flour you are using. If making a smaller batch, reduce the water accordingly.)
Step 8
Sift the rice flour dough again. Add 3 tablespoons of sugar and mix well. Since some rice flour products contain salt, check your packaging. If your rice flour is unsalted, add about 1 teaspoon of salt to enhance the sweetness of the cake. Make sure to mix evenly.
Step 9
Drain the soaked chickpeas and toss them with 1 tablespoon of sugar. Coating the chickpeas in sugar not only adds sweetness but also helps them stay put within the cake.
Step 10
Add the prepared mugwort to the rice flour mixture and gently knead with your hands until the mugwort is evenly distributed throughout the flour. Ensure the aromatic essence of the mugwort is well incorporated.
Step 11
Line a steamer basket with a damp cheesecloth. Sprinkle a layer of cranberries and the sugar-coated chickpeas on the bottom. Place the mugwort-infused rice flour mixture on top, and cover with another damp cheesecloth to prevent the cake from drying out during steaming.
Step 12
Place the steamer basket over a pot of 1.5 liters of boiling water over high heat. Once the water is vigorously boiling, cover the pot tightly and steam for 25 minutes. If you have a smaller amount of cake, 15-20 minutes of steaming might be sufficient. You can already smell the wonderful mugwort aroma!
Step 13
After steaming, turn off the heat but leave the lid on for an additional 5 minutes to allow the cake to rest and steam in its own residual heat. This resting period ensures the cake is evenly cooked and moist throughout.
Step 14
To check if the mugwort cake is perfectly cooked, insert a chopstick into the center. If no raw batter sticks to the chopstick, it’s ready!
Step 15
The delightful aroma of mugwort fills the air, complemented by the satisfying chew of chickpeas and the bright tang of cranberries. This mugwort cake has a wonderfully chewy yet soft texture that simply melts in your mouth. Enjoy this healthy and delicious taste of spring!
