Hi everyone, today we are making these Korean Mugwort Rice Cake which is known as 쑥인절미 (Ssuk-Injeolmi)
Mugwort has seen continuous use in many cultures throughout the world as a medicinal, spiritual, and culinary ingredient.
These fragrant green herbs produces a herbal and slightly minty taste.
I hope this video gave you some insight into this treat, and gives you a new way to enjoy this useful plant!
♥︎ For more detailed recipes, please refer on the down below ♥︎

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KOREAN MUGWORT RICE CAKE
Yield: 6 Rice Cakes
Active Time: 1½ Hours
Total Time: 3 Hours

♥︎ Red Bean Filling
120 g Red Bean
1/8 tsp Salt
1000 ml Water
60 g Granulated Sugar

♥︎ Rice Cake Dough
20 g Wheat Starch
60 g Water
15 g Mugwort Powder
200 g Hot Boiling Water
130 g Glutinous Rice Flour
40 g Icing Sugar
1/2 tbs Unsalted Butter
1/2 tsp Vanilla Extract
40 g Water

Steaming time: Over Hight Heat~10 Minutes

NOTES
- They will turn chewy when cooled, and hard when chilled
- To Store: in the fridge for 3-4 days (in an airtight container)
- Simply reheat for 30 seconds in the microwave or 10 minutes in the steamer (no longer, or they might burst)

00:00 Intro
00:39 Making the Red Bean Filling
02:39 Making the Rice Cake Dough
05:08 Shaping the Rice Cakes
06:57 Steam the Rice Cakes

Music courtesy of Artlist 💓 and Youtube

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