Mugwort Tteok

Mugwort Tteok is a delightful gluten-free Korean dessert that combines the earthy flavor of mugwort with sweet rice flour to create a chewy, aromatic treat. Perfectly steamed and slightly sweetened, these cakes are a unique addition to any dessert table.

Ingredients

• Sweet rice flour (glutinous rice flour) - 100 grams
• Water - 150 milliliters
• Fresh mugwort leaves - 20 grams (or 2 tablespoons dried mugwort)
• Sugar - 30 grams
• Salt - a pinch
• Cornstarch - 1 tablespoon (for dusting)

Steps

1. If using fresh mugwort, finely chop the leaves. If using dried, steep them in hot water for 10 minutes, then drain and chop.
2. In a mixing bowl, combine sweet rice flour, sugar, salt, and chopped mugwort. Mix well.
3. Gradually add water to the flour mixture, stirring until you achieve a smooth, thick batter.
4. Lightly grease a small steaming dish or bowl with a bit of oil and dust it with cornstarch to prevent sticking.
5. Pour the mugwort batter into the prepared dish, smoothing the top with a spatula.
6. Set up a steamer over boiling water and place the dish inside, covering it with a lid.
7. Steam for about 20 minutes or until the tteok is firm and a toothpick inserted in the center comes out clean.
8. Remove from the steamer and let it cool slightly before slicing into desired shapes. Dust with cornstarch if desired before serving.

Nutrition

• Calories: 150
• Protein: 2 g
• Carbs: 33 g
• Fiber: 1 g
• Sugar: 6 g
• Sodium: 5 mg
• Cholesterol: 0 mg
• Total Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Water: 0.15 L

Health Benefits

• Mugwort is known for its anti-inflammatory properties.
• This dessert is gluten-free, making it suitable for those with gluten sensitivities.

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