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Mugwort Korean Rice Cake with Sweet Red Bean Filling

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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert, Snack
Cuisine Korean
Servings 8 Cakes

Equipment

  • Steamer Basket or Bamboo Steamer Essential for steaming the rice cakes. If you don’t have one, a metal colander over a pot of boiling water with a lid works in a pinch.
  • Mixing bowl For combining the rice flour and mugwort mixture.
  • Silicone Mat or Clean Work Surface To knead and shape the dough.
  • Small Scoop or Spoon To portion the red bean paste.
  • Parchment Paper or Cheesecloth Line the steamer to prevent sticking.
  • Measuring cups and spoons Precision matters when working with rice flour.

Ingredients
  

For the Rice Cake Dough

  • 2 cups sweet rice flour also known as glutinous rice flour or mochiko
  • 1 tablespoon mugwort powder or ½ cup fresh mugwort, blanched and finely chopped
  • ½ teaspoon salt
  • 2 tablespoons sugar optional, for a slightly sweet dough
  • ¾ to 1 cup warm water adjust as needed

For the Filling

  • 1 cup sweetened red bean paste store-bought or homemade

To Prevent Sticking

  • ½ cup roasted soybean flour kinako or extra rice flour for dusting

Optional Garnishes

  • Crushed toasted sesame seeds
  • Chopped nuts like peanuts or pine nuts

Instructions
 

Step 1: Prepare the Steamer

  1. Set up your steamer by bringing a few inches of water to a boil. Line the steamer tray with parchment paper or a damp cheesecloth to prevent the rice cakes from sticking.

Step 2: Make the Dough

  1. In a large mixing bowl, combine sweet rice flour, mugwort powder (or blanched mugwort), salt, and sugar. Gradually add warm water while stirring continuously until a soft dough forms. The dough should be pliable but not sticky.
  2. If you’re using fresh mugwort, make sure to blanch it in boiling water for about 1 minute, then rinse in cold water and squeeze out the moisture. Chop it finely before adding to the flour.

Step 3: Divide and Flatten

  1. Divide the dough into 8 equal portions. Dust your hands and surface with rice flour to prevent sticking. Flatten each piece into a small disc about 3 inches in diameter.

Step 4: Add the Filling

  1. Scoop about 1 tablespoon of red bean paste into the center of each disc. Gently pinch the edges together to seal the filling, then roll lightly in your palms to form a smooth ball.

Step 5: Steam the Rice Cakes

  1. Place the filled rice cakes into the steamer, leaving space between them. Steam over medium-high heat for about 20 minutes. The rice cakes should become slightly translucent and very soft to the touch.

Step 6: Cool and Finish

  1. Once steamed, remove the rice cakes and allow them to cool slightly before handling. Dust them with roasted soybean flour or rice flour to keep them from sticking and to add a subtle nutty aroma.