Aromatic Mugwort Cake: A Springtime Delicacy
How to Make a Delicious Mugwort Cake with Spring’s Fresh Mugwort
As spring arrives, mugwort (ssuk) becomes a star ingredient in many dishes! Today, we’re making a beloved mugwort cake, ‘ssuk beomuri’. I made a batch and shared it with two lovely neighbors. This ‘ssuk beomuri’ is made with the tender new shoots of mugwort available this time of year. The fragrant aroma of mugwort is truly delightful, making this a perfect springtime snack. Enjoy this taste of spring!
Ingredients- 200g fresh mugwort
- 4 cups soaked rice (short-grain)
- 1 Tbsp salt
- 2 Tbsp sugar (adjust to taste)
- Consider adding up to 5 Tbsp sugar if you prefer it sweeter
Cooking Instructions
Step 1
First, thoroughly wash the fresh mugwort to remove any dirt or debris. Once cleaned, place it in a colander to drain excess water. This ensures the mugwort is clean and prevents the mixture from becoming too wet later on.
Step 2
Soak the rice beforehand. Once soaked, transfer the rice to a blender and blend until smooth. For a quicker and easier option, you can use store-bought rice flour. Using rice flour will result in a more uniform and refined batter.
Step 3
It’s best if the mugwort has a little moisture. If the mugwort seems too dry, gradually add a little water while mixing with the rice flour to achieve a moist consistency. Add the salt and sugar, and mix well to combine the mugwort and rice flour thoroughly. You can adjust the amount of sugar to your preference; if you like it sweeter, feel free to add up to 5 tablespoons.
Step 4
Once the steamer is producing steam, dampen a cheesecloth or cotton cloth with water and wring it out lightly. Line the steamer basket with the damp cloth. This prevents the mugwort cake from sticking and helps distribute steam evenly during cooking. Spread the mugwort and rice flour mixture evenly over the cloth. Cover the mixture with the cloth again, then place the lid on the steamer. This helps to cook it faster.
Step 5
Steam until the rice flour is no longer visible and the cake is fully cooked. You can test for doneness by inserting a skewer or chopstick; if it comes out clean with no raw batter, it’s ready. Turn off the heat and let it steam for another 2-3 minutes to ensure it’s moist inside. Carefully remove the steamed mugwort cake and transfer it to a serving dish.
Step 6
The fragrant aroma of mugwort from the freshly steamed cake is irresistible! This soft and aromatic mugwort cake, a true springtime delicacy, is now complete!
Step 7
Adding a little water while mixing the ingredients resulted in a wonderfully soft and delicious mugwort cake. While using finely sifted rice flour would yield an even smoother texture, I found that grinding the rice to a slightly coarser consistency provided a more pleasant chewiness as it cooled.
Step 8
Mugwort is not only low in calories but also known to improve blood circulation and warm the body, making it particularly beneficial for women’s health. Incorporating mugwort into your diet during spring is a healthy and delicious choice.
Step 9
Enjoy this springtime delicacy, ‘ssuk beomuri’, that captures the essence of spring! Fresh mugwort is at its peak right now. This beloved snack is enjoyed by people of all ages. Embrace the season with this delightful mugwort cake!
