Mugwort Cream Rice Cake recipe - ingredients, nutrition and when to eat it
These chewy rice cakes have a delicate mugwort aroma and are filled with smooth, sweet cream.
These chewy rice cakes have a delicate mugwort aroma and are filled with smooth, sweet cream. They’re lovely with coffee or tea on a spring afternoon, or as a light dessert after a meal.
Snacks & desserts · 20 minutes to cook
Nutrition (per 161g serving): 434.6 kcal · protein 6.4g · carbohydrate 62.3g · fat 18.9g · sodium 313.7mg
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: If the rice cake is too hot, the cream will melt, so let it cool slightly before filling.
Tips: Add mugwort powder little by little until the aroma is just right.
Tips: Refrigerate the finished rice cakes and eat them the same day for the best texture.
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Ingredients (1 serving)
- Rice cakes — 100 g
- Heavy cream — 35 g
- Mugwort powder — 1 tsp
- Cream cheese — 1 Tbsp
- Sugar — 2 tsp