Making mugwort rice cake
Mugwort, which is in season these days, can be a snack I tried making well-being food. For those who have memories I think it'll be a dish you'll like. It's great even for a meal.
2 serving
Within 60 minutes
재시리
Ingredients
  • Mugwort
    950g
  • Sugar
    2T
  • Water
    2C
  • Sesame oil
    little
Cooking Steps
STEP 1/10
Hanareum said it was ground in the early morning mill
They brought it. I can feel your love
It's an ingredient. For those who have memories, the warm taste
I miss you. I think my mouth is watering.
I prepared 950g of powder.
STEP 2/10
The mill adds sweetness and salt
They said it was salty, so add mugwort rice cake powder
It only added a sweet taste. I put in 2T of sugar.
STEP 3/10
Pour warm water to make the dough,
Don't pour it all at once. Let's see how it goes
You'd better knead it.
STEP 4/10
As if you're making a dough, pour water slowly
Make the dough. I'll pat it with my hands so that it doesn't get dry
I'll knead it.
STEP 5/10
I made the dough like this.
Add the boiled red beans to cook rice
I made songpyeon and gaetteok
I've made a flying saucer.
STEP 6/10
Put wet cotton cloth on a steaming steamer,
Put the mugwort rice cake on top and steam it.
STEP 7/10
Cover and cook,
It's ripe mugwort rice cake, so it cooks quickly.
It turns dark green when it's cooked.
STEP 8/10
Turn on the plastic to make fun of the leftover mugwort rice cake
It's good to make it not stick and keep it frozen.
I think you can defrost it and steam it whenever you think of it.
STEP 9/10
It's cooked very well.
A man's hands are small, so he makes themselves small,
I think it'll be good to make it a bit thick and big.
STEP 10/10
After cooling it down a bit, coat it with sesame oil to make it sparkle
It tastes better if you give it to me. I have pine nuts at home
I broke it and uploaded it. I think the shape is good.
Make sure the dough is not too tough, steam it in a steamer, and let it cool If you coat it with sesame oil, it tastes good and tastes good. If you cut the nuts into small pieces, it's more savory.
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