Ingredients with Measurements:
- 1 cup glutinous rice flour
- 1/4 cup mugwort powder
- 1/4 cup sugar
- 1/2 cup water
- 1/4 cup sweetened red bean paste
- 1/4 cup sesame seeds
Special equipment needed:
- Steamer
- Mixing bowl
- Wooden spoon
- Small ice cream scoop or spoon
Step-by-step instructions:
1. In a mixing bowl, combine the glutinous rice flour, mugwort powder, and sugar. Mix well.
2. Gradually add water to the mixture while stirring with a wooden spoon until it forms a dough.
3. Divide the dough into small balls using a small ice cream scoop or spoon.
4. Flatten each ball and place a small amount of sweetened red bean paste in the center.
5. Pinch the edges of the dough together to enclose the filling and form a ball.
6. Roll each ball in sesame seeds to coat.
7. Place the rice cakes in a steamer and steam for 10-12 minutes.
8. Remove from the steamer and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
Steamer temperature: 100°C (212°F)
Serving size:
Makes 12-15 rice cakes
Nutritional information:
Calories per serving: 90
Total fat: 2g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 10mg
Total carbohydrates: 17g
Dietary fiber: 1g
Sugars: 6g
Protein: 2g
Substitutions for ingredients:
- Mugwort powder can be substituted with matcha powder or green tea powder.
- Sweetened red bean paste can be substituted with peanut butter or Nutella.
Variations:
- Instead of sesame seeds, roll the rice cakes in crushed peanuts or coconut flakes.
- Add chopped nuts or dried fruit to the filling for extra texture and flavor.
Tips and tricks:
- Make sure the dough is not too wet or too dry. Adjust the amount of water accordingly.
- Use a non-stick steamer or line the steamer with parchment paper to prevent the rice cakes from sticking.
- Serve the rice cakes warm or at room temperature.
Storage instructions:
Store the rice cakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Steam the rice cakes for 5-7 minutes or microwave for 30 seconds to reheat.
Presentation ideas:
Arrange the rice cakes on a plate and sprinkle with extra sesame seeds or powdered sugar.
Garnishes:
Garnish with fresh mint leaves or edible flowers.
Pairings:
Serve with green tea or hot chocolate.
Suggested side dishes:
Serve with fresh fruit or a green salad.
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the rice cakes are too sticky, dust with glutinous rice flour before steaming.
Food safety advice:
- Make sure the sweetened red bean paste is fully cooked before using as a filling.
- Use clean hands and utensils when handling the dough and filling.
Food history:
Mogwa-Cheong Gyeongdan is a traditional Korean rice cake that originated in the Joseon Dynasty (1392-1910). It is made with glutinous rice flour, mugwort powder, and sweetened red bean paste.
Flavor profiles:
Mogwa-Cheong Gyeongdan has a slightly sweet and nutty flavor from the sesame seeds and a subtle earthy flavor from the mugwort powder.
Serving suggestions:
Serve as a dessert or snack.
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Region: Korean