Mugwort Injeolmi (Rice Cake)

mugwort mochi with kinako powder and honey

All Purpose Veggies

5 from 3 votes

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Prep Time 10

Cook Time 3

Course Dessert

Cuisine Japanese, Korean

Servings injeolmi pieces

Calories 28 kcal

Ingredients

Injeolmi Ingredients

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

Deco

¼ cup roasted bean powder (kinako)

Instructions

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!

Notes

*You can use 1 Tbsp of mugwort powder if you want a lighter colored and lighter flavored mugwort Injeolmi. 2 Tbsp will result in a darker, more fragrant Injeolmi.

Nutrition

Calories: 28kcalCarbohydrates: 6gProtein: 1gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.03gCholesterol: 0.001mgSodium: 8mgPotassium: 5mgFiber: 0.3gSugar: 0.1gVitamin A: 4IUCalcium: 2mgIron: 0.02mgZinc: 0.1mg***Net Carbs: 6g

Keyword microwave, mochi, pancakes

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