Korean Mugwort Rice Cake Latte

Name: Korean Mugwort Rice Cake Latte
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Milk 450 ml; Mugwort powder 2 tbsp; Sweet rice cake 80 g; Dark brown sugar 2 tbsp; Condensed milk 1 tbsp; Salt 1 pinch

Quick answer

Total time: 18 min
Level: Medium
Servings: 2 servings
Ingredients: 6

About this dish

With soft, warmed glutinous rice cake sitting on top of hot mugwort milk, this is closer to a spoonable dessert than a plain latte.

Dark brown sugar gives the herb's bitter edge a deep, molasses-like sweetness. The rice cake firms up as it cools, which is why it is served right away while everything is still warm.

Ingredients

servings

IngredientAmount

Salt1 pinch

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Instructions

6 steps

1

Cut 80 g sweet rice cake into 1.5 cm cubes and spread them in a microwave-safe dish.

Microwave for 20 seconds, then press one piece gently to check that it feels soft, warm, and still springy.
2

Sift 2 tablespoons mugwort powder into 450 ml cold milk in a saucepan.

Whisk from the bottom until the powder is fully dispersed, because heating before smoothing out the mixture can set small lumps.
3

Place the pan over medium-low heat and warm for about 3 minutes, stirring slowly and scraping the bottom.

When tiny bubbles gather around the edge, lower the heat before the milk boils or foams over.
4

Add 2 tablespoons dark brown sugar and a pinch of salt, then stir for 1 more minute.

The latte base is ready when no sugar grains remain and the color looks evenly deeper.
5

Reduce the heat to low, add 1 tablespoon condensed milk, and stir just until blended.

Turn off the heat right away, since prolonged simmering can dull the milk flavor and make the drink heavier.
6

Pour the latte into cups until they are about eighty percent full, then top with the warm rice cake pieces.

Serve hot with a spoon before the rice cake firms up again in the cooling drink.