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.
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