Photograph of the finished Mugwort tteok

Korea · Bánh gạo ngải cứu Ssuktteok

Mugwort tteok

1 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Mugwort leaves Mugwort leaves 8.5 oz
  • Photograph of Rice flour Rice flour 1.3 lb
  • Photograph of Sugar Sugar 4.9 oz
  • Photograph of Roasted soybean powder Roasted soybean powder 2.8 oz
  • Photograph of Salt Salt 0.4 oz

Method

  1. 1 Boil mugwort leaves with a little salt, then rinse them immediately with cold water to preserve their green color.
  2. 2 Squeeze out the excess water, then chop or pound until very finely minced.
  3. 3 Mix mugwort into the rice flour that has been moistened with water, stirring until the green color is evenly distributed.
  4. 4 Steam for 25 minutes, then pound the hot dough until it becomes elastic and glossy.
  5. 5 Divide the dough into pieces, and roll them in roasted soybean flour to prevent sticking.

With an appliance

  • Pressure cooker 50 min

    Replace step 4: steam the mugwort powder at low pressure for 12 minutes, then quickly release the pressure and grind it immediately while hot; keep step 5 unchanged.

Start cooking