Here's yet another variation of my microwave mugwort mochi, Mugwort Injeolmi. Injeolmi is a Korean variation of the mugwort mochi, and although both use pretty much the same ingredients, Injeolmi is served with a roasted soy bean powder, also known as kinako. They're great served with honey, so I recommend you give them a try!
Ingredients Used to Make Mugwort Injeolmi (Rice Cake)
**I've linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Glutinous Rice Flour - this goes by many names. You'll see Glutinous Rice Flour and Mochiko Flour (my favorite brand) in Asian grocery stores, and Sweet White Rice Flour in most other stores. ***Please note that regular white rice flour or brown rice flour is NOT the same thing as glutinous rice flour!!!
Mugwort Powder - For this recipe, I used the powdered mugwort powder that I purchased on Amazon (here). While it's always better to cook with the fresh herb, mugwort isn't available all seasons so the powder is a great way to make these recipes without having to go to wait for the spring.
Sugar of choice - you can use any sugar or sugar-free substitute for this recipe. You can also use equal amounts of honey, or agave syrup. I don't recommend maple syrup here since maple syrup has a distinct flavor that (in my opinion) doesn't pair well with the mugwort Injeolmi.
Water - I used water, but you can also use almond milk or regular milk to add extra creaminess.
For the Injeolmi Coating, you'll need:
- Kinako Powder - Kinako (or roasted soy bean powder) is a powder made from roasted soybeans that is commonly used in Japanese desserts. It has a nutty and sweet flavor, and often served with mochi, but kinako can also be used to make a variety of other desserts such as cakes, puddings, and sprinkled on ice cream.
Step by Step Guide
How to Make Mugwort Injeolmi (Rice Cake)
In a microwave-safe bowl (preferably glass, like pyrex), mix the sweet rice flour with the sugar, water and mugwort powder.
Microwave this mixture in the microwave for 90 seconds
Once it's out, use a solid metal spoon to stir the cooked mugwort Injeolmi mixture. Return to microwave and heat for additional 60 seconds.
You'll know when it is ready when the dough is slightly translucent, as shown in the photos. If not, microwave for another 30 seconds until the mugwort Injeolmi is fully cooked.
Drop the hot dough onto a surface lightly greased with olive oil, or sesame oil. Handle with care, or use vinyl gloves, as the Injeolmi dough will be HOT.
Lob off small portions of the cooked mugwort Injeolmi dough
Roll the dough pieces in a bed of roasted bean (kinako) powder while it’s still warm and slightly sticky.
Serve with honey. Enjoy!
How to Store Mugwort Injeolmi (Rice Cake)
- The Mugwort Injeolmi taste best the day they are made, and can be kept covered, away from direct sunlight, and at room temperature for up to 24 hours.
- For longer storage, I would freeze the Injeolmi in a plastic freezer bag or an airtight container, then defrost at room temperature when ready to eat.
- The reason I don't recommend storing them in the fridge is that rice cakes usually tend to develop a weird waxy, hard texture when stored in the fridge. So eat within a day or freeze for best results.
- Use a solid metal spoon (wooden spoons might break!) to stir the microwaved rice cake mixture so that the cooked and uncooked parts are evenly mixed
- Use a microwave-safe bowl, preferably glass like pyrex
More Mugwort Recipes (HERE)
Mugwort Injeolmi (Rice Cake)
- 1 cup mochiko flour, sweet rice or glutinous rice flour about 140 g
- 2 Tbsp sugar or sweetener of choice
- 2 Tbsp mugwort powder*
- ⅘ cup water , or milk of choice
- ¼ cup roasted bean powder (kinako)
- In a microwaveable glass bowl (like Pyrex), mix mochiko flour, sugar, water and mugwort powder
- Microwave this mixture on high for 2 minutes
- Use a SOLID METAL spoon (wooden spoons might break!) to stir the cooked dough so that the cooked and uncooked parts are evenly mixed
- Microwave the Injeolmi mixture again, this time for 1 minute. The resulting batter will be thick and slightly translucent.
- Pour the cooked Injeolmi onto the baking pan lightly greased with olive oil
- Lob off small portions of the cooked mugwort Injeolmi dough
- Roll the dough pieces in a bed of roasted bean (kinako) powder while it’s still warm and slightly sticky.
- Serve with honey. Enjoy!