Mugwort Rice Cake recipe - ingredients, nutrition and when to eat it
Mugwort rice cake combines the chewy texture of glutinous rice with mugwort's fragrant, gently bitter flavor.
Mugwort rice cake combines the chewy texture of glutinous rice with mugwort's fragrant, gently bitter flavor. Enjoy it as a spring snack with warm tea, or as an afternoon treat when you're craving something sweet.
Snacks & desserts · 35 minutes to cook
Nutrition (per 140.5g serving): 351.5 kcal · protein 9.9g · carbohydrate 72.7g · fat 2.6g · sodium 171.4mg
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: The amount of water may vary depending on the moisture in the glutinous rice flour, so add it gradually rather than all at once.
Tips: For a stronger mugwort flavor, you can add about 1 teaspoon of mugwort powder.
Tips: Knead the steamed dough while it's still warm so the surface becomes smooth and chewy.
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Ingredients (1 serving)
- Glutinous rice flour — 70 g
- Mugwort powder — 1 Tbsp
- Soybean powder — 1 Tbsp
- Sugar — 1 Tbsp
- Salt — 0.1 tsp
- Water — 45 ml