Mugwort Steamed Rice Cake (Sseuk Beomuri): A Taste of Spring Nostalgia
NO34 Recreating Mom’s Beloved Mugwort Steamed Rice Cake
The delicate, herbal aroma of mugwort steamed rice cake, a dish my mother used to make, always brings back fond spring memories. Using fresh spring mugwort, I’ve tried to recreate that cherished taste of childhood. According to traditional Korean herbal texts like Donguibogam, mugwort is known to warm the body, dispel coldness, and reduce dampness, making it a healthy and nourishing treat. Let’s overcome the lingering chill with this wholesome snack!
Main Ingredients- 400g fresh mugwort
- 600g brown rice flour
- 100g kabocha squash (sweet pumpkin)
- 2 Tbsp pine nuts
- 1/3 cup walnuts
- 1/3 cup raisins
- 1/4 cup thinly sliced dried jujubes
Seasoning & Batter- 2 tsp stevia
- 1 tsp salt
- 1/3 cup warm water
- 2 tsp stevia
- 1 tsp salt
- 1/3 cup warm water
Cooking Instructions
Step 1
Begin by thoroughly washing the fresh mugwort to remove any dirt or impurities. Gently shake off excess water. Using fresh, vibrant mugwort is key to a flavorful ‘sseuk beomuri’.
Step 2
In a large bowl, combine the brown rice flour with stevia for a touch of sweetness. Mix well to ensure the stevia is evenly distributed throughout the flour. You can substitute sugar for stevia if preferred, but stevia offers a healthier option.
Step 3
In a separate small bowl, dissolve 1 tsp of salt in 1/3 cup of warm water. Stir until the salt is completely dissolved, creating a light brine.
Step 4
Gradually pour the warm saltwater mixture over the rice flour. Use your hands to gently rub and combine the flour and liquid, breaking up any clumps. The goal is to moisten the flour until it resembles coarse crumbs, but avoid making it a paste. For an even finer texture, you can sift the moistened flour.
Step 5
Add the cleaned mugwort to the rice flour mixture. Gently toss and mix them together with your hands, ensuring the mugwort is well coated with the flour. You’ll start to smell the fragrant aroma of the mugwort.
Step 6
Prepare the other ingredients: peel and seed the kabocha squash, then cut it into bite-sized pieces. Have your pine nuts, chopped walnuts, raisins, and sliced jujubes ready in separate bowls. For enhanced flavor, you can lightly toast the walnuts and pine nuts before adding them.
Step 7
Combine the mugwort-flour mixture with the prepared kabocha squash, pine nuts, walnuts, raisins, and jujubes. Gently mix everything together, ensuring all ingredients are evenly distributed and well incorporated. Avoid overmixing, which can make the cake tough.
Step 8
Set up your steamer. Place a pot with water on the stove and bring it to a boil. Once boiling, place the steamer basket over the pot and line it generously with a clean, damp cheesecloth or kitchen towel. This prevents the ‘sseuk beomuri’ from falling through the steamer holes and helps distribute steam evenly.
Step 9
Carefully spread the mugwort and ingredient mixture evenly over the cheesecloth in the steamer. Try to create a relatively even layer for consistent cooking.
Step 10
Cover the steamer with its lid. Tuck the excess cheesecloth around the edges of the lid and seal it tightly to prevent steam from escaping. Start steaming over high heat until steam is actively rising. Once boiling vigorously, reduce the heat to medium and steam for 20 minutes. After 20 minutes, turn off the heat and let it rest (steam) for another 10 minutes, allowing the cake to finish cooking gently.
Step 11
After the resting period, carefully lift the lid. Check if the ‘sseuk beomuri’ is cooked through. It should be tender, moist, and hold its shape without being doughy.
Step 12
Transfer the freshly steamed ‘sseuk beomuri’ to a serving bowl. Arrange it attractively for presentation.
Step 13
Enjoy the wonderful, fresh aroma of mugwort wafting from this delightful steamed cake. Its soft, slightly chewy texture and subtle sweetness make it a perfect, healthy snack that captures the essence of spring. Enjoy! ^^
