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mugwort mochi with kinako powder and honey

Mugwort Injeolmi (Rice Cake)

All Purpose Veggies
5 from 2 votes
Prep Time 10 mins
Cook Time 3 mins
Course Dessert
Cuisine Japanese, Korean
Servings 24 injeolmi pieces
Calories 28 kcal


Injeolmi Ingredients


  • 1/4 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!


*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.


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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