Mugwort Crumble Rice Cake
Sprinkle 120 ml water gradually into 260 g rice flour, 80 g glutinous rice flour, 40 g sugar, and 3 g salt, rubbing by hand until every grain is moistened. Work in the mugwort cut into 2 to 3 cm pieces, pile the mixture loosely on a damp cloth without pressing, and steam over high heat for 15 minutes. Turn off the heat and leave the lid closed for 3 more minutes.
Quick answer
- Total time
- 38 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Fresh mugwort, not blanched, is tossed loosely through rice flour and steamed, so it comes out as a crumbly heap full of mugwort aroma rather than a shaped cake.
Read more
Glutinous rice flour makes up about a quarter of the flour, enough to hold the pieces together without making them chewy. The mixture is piled into the steamer lightly, because pressing it down blocks the steam and leaves raw patches.
Ingredients
Instructions
- 1
Pick out the tough stems from 120g fresh mugwort, wash thoroughly, and drain in a colander until most of the water has dripped off.
- 2
Combine 260g non-glutinous rice flour, 80g glutinous rice flour, 40g sugar, and 3g salt in a bowl, then gradually sprinkle 120ml water and rub by hand until every grain is moistened.
- 3
Cut the mugwort into 2 to 3cm pieces, add to the flour mixture, and work in by hand until the mugwort is evenly distributed throughout for an even green color.
- 4
Line the steamer with a damp cloth, loosely pile the dough on top without pressing it down, so steam can circulate evenly through the mixture.
- 5
Steam over high heat for 15 minutes until the mugwort aroma rises and the flour has bound together into a cohesive cake, then turn off heat and steam for 3 more minutes with the lid closed.
- 6
Transfer the steamed mugwort rice cake to a serving plate, scatter 70g red bean powder evenly over the top, and serve immediately while warm.
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