Mugwort Cream Cheese Rice Cakes recipe - ingredients, nutrition and when to eat it
These chewy rice cakes combine the fragrant flavor of mugwort with the smooth, slightly salty taste of cream cheese.
These chewy rice cakes combine the fragrant flavor of mugwort with the smooth, slightly salty taste of cream cheese. Enjoy them as an afternoon snack with coffee or tea.
Snacks & desserts · 35 minutes to cook
Nutrition (per 205.5g serving): 508.1 kcal · protein 9.9g · carbohydrate 97.2g · fat 9.2g · sodium 924.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cut the cream cheese into four portions ahead of time to make wrapping it in the dough easier.
Tips: The glutinous rice dough sticks to your hands, so lightly wet your hands as you shape it.
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Ingredients (1 serving)
- Sweet rice flour — 100 g
- Mugwort powder — 1 Tbsp
- Cream cheese — 25 g
- Sugar — 1 Tbsp
- Salt — 0.5 tsp
- Water — 60 ml