How to make mugwort dish mixed with mugwort
Mixing mugwort with a fragrant spring scent I always make it when mugwort comes out It's one of mugwort dishes. Mix mugwort and non-glutinous rice powder Steamed mugwort rice cake is fragrant and chewy It's the taste that comes to mind when you think of spring. It's a taste of memories I had when I was young I added mugwort and made it into a basic style. Red beans, beans, dried fruits, etc. depending on your preference You can add various toppings.
2 serving
Within 30 minutes
반이짝이
Ingredients
  • Mugwort
    150g
  • Non-glutinous rice flour
    300g
  • Salt
    1/2t
  • brown sugar
    3T
Video
Cooking Steps
STEP 1/9
Mugwort has a lot of soil in between
It's important to clean it thoroughly.
Pour enough water to cover it and shake it gently to wash it,
If there's a lot of soil depending on the condition
Soak it in water and shake it
I wash it better.
STEP 2/9
Mix 3 to 4 tablespoons of brown sugar and 1/2 tablespoons of salt in the wet spicy rice powder and put them down on a sieve.
STEP 3/9
So that it doesn't lump together at once
Add mugwort 2 to 3 times
Mix it with the powder.
STEP 4/9
It's mugwort that hasn't been completely drained
It naturally goes well with the non-glutinous rice powder.
STEP 5/9
Put cotton cloth and silicone mat on the steamer
And then put the mugwort on top of that.
STEP 6/9
You have to put it in layers naturally
There's hot air in between
It's cooked well.
I think there's a lot of dough
You can't press it with your hands.
I think it's piled up a lot
It shrinks naturally as it ripens.
STEP 7/9
Put the steamer on a steaming pot and steam it for 20 minutes.
I covered the cotton cloth with the lid and steamed it so that the water wouldn't fall off.
STEP 8/9
If you steam it for 20 minutes and open it for 5 minutes
It's well-cooked to make it easy to eat.
STEP 9/9
I put some jujube garnish on it's
Red beans, beans, dried fruits, etc. depending on your preference
It's good to have various side dishes.
When you make Seolgi rice cake, there's non-glutinous rice powder in it. There are two types: dry and wet. When it's dry, add water I need to adjust the concentration If you're not used to making rice cakes You'd better make it with wet powder.
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