Aromatic Mugwort Rice Cakes
Make Amazing Mugwort Rice Cakes with Seasonal Mugwort! Easily done using a frying pan.
To make rice cakes enjoyable even for family members who aren’t big fans, I’ve added fresh seasonal mugwort, crunchy nuts, and glutinous rice flour to create incredibly chewy and flavorful mugwort rice cakes. They have a delightful texture: slightly crisp on the outside and wonderfully chewy on the inside.
Mugwort Rice Cake Ingredients
- Fresh mugwort 50-100g
- Wet glutinous rice flour 100g
- Baking soda 2g (approx. 1/2 tsp)
- Baking powder 2g (approx. 1/2 tsp)
- Sugar 2 Tbsp
- Salt 1g (a tiny pinch)
- Assorted nuts (walnuts, almonds, etc.) 70g
- Milk 1 Cup (200ml)
Cooking Instructions
Step 1
First, let’s prepare the mugwort. Trim off the upper stems where the leaves are attached, and carefully remove any wilted or damaged leaves. Then, rinse the mugwort thoroughly under running water to remove any dirt or debris.
Step 2
After washing, gently shake off excess water from the mugwort and chop it finely with a knife. Instead of blending it into a paste or powder like you would for some mugwort pancakes, we’re going to chop it to preserve the fresh flavor and texture of the mugwort, especially since it’s in season. Get ready for wonderfully aromatic rice cakes!
Step 3
In a bowl, place the finely sifted glutinous rice flour. Add the baking soda, baking powder, sugar, and salt. Now, gradually add milk while mixing to form a dough. Don’t add all the milk at once; it’s important to adjust the consistency based on how the rice flour is absorbing the liquid. If the dough seems too stiff, you can add a little more milk to make it softer.
Step 4
The nuts will add a delightful crunch. Place the prepared nuts into a plastic bag, like a Ziploc bag, and gently pound them with a rolling pin or another tool. The goal is to break them into pieces with a nice texture for chewing, rather than turning them into a fine powder. They should have a pleasant, chunky consistency.
Step 5
Now it’s time to mix the mugwort and nuts into the dough. The dough should be thick enough so that when you scoop it with a spoon, it falls off in chunks, not smoothly. If you’ve adjusted the milk for the right consistency, add the chopped mugwort and nuts and mix them in thoroughly. Gently combine everything so the mugwort and nuts are evenly distributed throughout the dough. This is key for a well-balanced flavor and texture.
Step 6
Prepare a frying pan and lightly grease it with a small amount of butter or cooking oil. Heat the pan over low heat, then scoop portions of the dough into the pan. The cooking time will vary depending on the size and thickness of the cakes, but I cooked mine for about 10 minutes on medium-low heat to prevent burning. Cook them patiently until the outside is golden brown.
Step 7
After flipping the cakes, it’s best not to cover them with a lid. Because baking powder is used, the cakes will puff up. If you cover them, steam can build up, which might make the shape less appealing. Cooking them uncovered helps them maintain a neater appearance.
Step 8
This is the final step! Drizzle honey or maple syrup over the perfectly cooked mugwort rice cakes to add a touch of sweetness, and they are ready to enjoy. If you don’t have honey or maple syrup, corn syrup (oligo-dang) works well too. Savor the fantastic combination of aromatic mugwort, chewy rice cake, and sweet syrup!
