Ssuk Beomul (Mugwort Rice Cake) 쑥버물

sweet rice flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

red bean paste

🥗Healthier: chickpea paste

💰Cheaper: store-bought jam

Chickpea paste is lower in sugar and provides protein.

Drain chestnuts from the can and discard the syrup. Cut into smaller pieces.

Remove pits from dried jujube dates by cutting around the pit. Roll the piece and cut crosswise to resemble a flower.

Prepare steamer by adding 1 1/4 cup water to a rice cooker pot (6 cup size or bigger) and placing a steamer basket inside.

Line the steamer with a wet Korean hemp steam liner or a silicon fine mesh liner.

In a bowl, add the tteok rice flour, salt, and 1.5 to 2 Tbs of water per 300 grams of wet rice flour. Mix until evenly wet with no clumps.

Test the tteok mix by forming a lump in your hand; adjust water as needed until it breaks apart easily.

Add sugar to the wet flour and mix again with your hands.

Rinse the mugwort in water 2-3 times and drain, keeping the leaves wet.

In a big bowl, combine the wet mugwort leaves with the flour mixture and toss gently to coat.

Spread half of the rice flour coated mugwort in the prepared rice cooker pot.

Top with cut chestnuts and jujube dates.

Repeat with the remaining coated mugwort and finish with chestnuts and jujube dates on top.

Make a hole in the center with chopsticks or a spoon for steam distribution.

Cover with parchment paper and wrap the sides with leftover hemp liner.

Steam in the rice cooker for 30 minutes. Once cooked, remove and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens