Aromatic Mugwort Rice Cake (Ssukbeomuri)
Nourishing Mugwort Steamed Rice Cake – Great for Menstrual Cramps!
Mugwort is renowned for its ability to purify the blood and its warming properties, making it incredibly beneficial for health, especially for easing menstrual discomfort. During those challenging days of the month, we highly recommend trying this Ssukbeomuri! It’s a comforting and delicious way to soothe your body. This recipe, shared by ‘EveryRecipe’ and ‘ManleRecipe’, highlights the subtle, earthy aroma of mugwort beautifully blended with sweetness and a delightful chewy texture. It’s a wholesome treat perfect for everyone.
Essential Ingredients- 500g non-glutinous rice flour (Meppsal garu)
- 60g sugar (adjust to your preference)
- 60g cleaned mugwort leaves (for a fragrant aroma)
- 90ml water (to adjust dough consistency)
- 5 dried jujubes (for sweetness and chewy bits)
- 7 chestnuts (peeled and cut into wedges, or use pre-cooked chestnuts)
Cooking Instructions
Step 1
Begin by preparing the flavor enhancers for your Ssukbeomuri. Wash the dried jujubes under running water, remove the seeds, and thinly slice them into slivers. If using fresh chestnuts, peel them thoroughly and cut each into 6 wedges. If you have pre-cooked chestnuts, simply peel and cut them into bite-sized pieces.
Step 2
Next, prepare the rice flour base. In a large bowl, place the 500g of non-glutinous rice flour. Gradually add the 90ml of water while rubbing the flour between your palms. Continue rubbing until the flour absorbs the water and forms crumbly clumps. The key is to achieve a moist, but not overly wet, texture.
Step 3
To ensure a tender and chewy texture, sift the prepared rice flour. Pass the crumbly rice flour mixture through a fine-mesh sieve. This step ensures the rice flour particles are uniform, leading to a smoother and more pleasant chewiness when steamed.
Step 4
Now, it’s time to combine all the ingredients. Add the 60g of sugar, the 60g of cleaned mugwort leaves, the cut chestnuts, and the sliced jujubes to the sifted rice flour. Gently mix everything together with your hands. Be careful not to knead or press too hard, as this can make the final rice cake tough. A light touch is best.
Step 5
Finally, steam the Ssukbeomuri to perfection. Fill a steamer with water and bring it to a rolling boil. Once the steam is strong, evenly spread the mugwort and rice flour mixture into the steamer basket. Cover and steam for approximately 20 minutes, or until the mixture becomes translucent and develops a wonderfully chewy texture. Serve warm and enjoy this healthy, delicious treat!
