Mugwort Rice Cake

Mugwort Rice Cake is a delightful vegan Korean breakfast dish that combines the earthy flavor of mugwort with the chewy texture of rice cake. Perfectly steamed, these cakes are a wholesome start to your day, offering a touch of traditional Korean cuisine.

Ingredients

• Sweet rice flour - 200 grams
• Water - 200 ml
• Mugwort (fresh or dried) - 30 grams
• Sugar - 30 grams
• Salt - 1/4 teaspoon
• Sesame seeds - 1 tablespoon (for garnish)

Steps

1. If using fresh mugwort, rinse it thoroughly and chop it finely. If using dried mugwort, rehydrate it in warm water for about 10 minutes, then chop.
2. In a mixing bowl, combine sweet rice flour, sugar, salt, and water. Mix until smooth and well combined.
3. Fold in the chopped mugwort until evenly distributed in the mixture.
4. Prepare a steamer by filling it with water and bringing it to a boil. Line a heatproof dish or cake pan with parchment paper.
5. Pour the mugwort rice cake mixture into the prepared dish and smooth the top with a spatula.
6. Place the dish in the steamer, cover, and steam for about 30 minutes or until the cake is firm and cooked through.
7. Once cooked, remove the dish from the steamer and let it cool for a few minutes. Then, slice the rice cake into squares or desired shapes.
8. Serve warm, garnished with sesame seeds.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 38 g
• Fiber: 2 g
• Sugar: 6 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 1 g
• Saturated Fat: 0 g
• Unsaturated Fat: 1 g
• Water: 0.2 L

Health Benefits

• Mugwort is known for its digestive properties and may help alleviate gastrointestinal issues.
• This dish is gluten-free and suitable for those with gluten intolerance.

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