How to Make Korean Mugwort Rice Cake (Ssuk-Injeolmi)! 쑥인절미
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- Опубліковано 27 чер 2024
- Hi everyone, today we are making these Korean Mugwort Rice Cake which is known as 쑥인절미 (Ssuk-Injeolmi)
Mugwort has seen continuous use in many cultures throughout the world as a medicinal, spiritual, and culinary ingredient.
These fragrant green herbs produces a herbal and slightly minty taste.
I hope this video gave you some insight into this treat, and gives you a new way to enjoy this useful plant!
♥︎ For more detailed recipes, please refer on the down below ♥︎
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KOREAN MUGWORT RICE CAKE
Yield: 6 Rice Cakes
Active Time: 1½ Hours
Total Time: 3 Hours
♥︎ Red Bean Filling
120 g Red Bean
1/8 tsp Salt
1000 ml Water
60 g Granulated Sugar
♥︎ Rice Cake Dough
20 g Wheat Starch
60 g Water
15 g Mugwort Powder
200 g Hot Boiling Water
130 g Glutinous Rice Flour
40 g Icing Sugar
1/2 tbs Unsalted Butter
1/2 tsp Vanilla Extract
40 g Water
Steaming time: Over Hight Heat~10 Minutes
NOTES
- They will turn chewy when cooled, and hard when chilled
- To Store: in the fridge for 3-4 days (in an airtight container)
- Simply reheat for 30 seconds in the microwave or 10 minutes in the steamer (no longer, or they might burst)
00:00 Intro
00:39 Making the Red Bean Filling
02:39 Making the Rice Cake Dough
05:08 Shaping the Rice Cakes
06:57 Steam the Rice Cakes
Music courtesy of Artlist 💓 and UA-cam - Навчання та стиль
Mugwort has many medical and spiritual benefits. Although I never worked with it I am intrigued by this recipe.
If you like cakes with a chewy texture and earthy flavor like Matcha, then I would recommend to try it.
Are you in Singapore? View like it
❤❤❤
Just found your channel. This looks amazing. Just subbed and binge your channel. Cant wait to try some recipes
Welcome and thank you! I hope that you enjoy the recipe.
🧡🌻🧡
Looks yummy 🤤
Thank you.
Love the look of it, its so weirdly green!
Also small question, that non stick white pan you use? Any chance getting its brand/model?
Thank you ❤️
Yes, It’s a 7-inch Neoflam FIKA Non stick pan made in from Korea
Good brand, highly recommended.
Wow amazing 😍 your New subcriber sis 🙏😍
Thanks and welcome
Why did you remove water from mugwort extract.
If you notice, the Yomogi/ Mugwort powder that I use from Japan (which is like soft cotton) has a slightly different texture to the Korean Mugwort powder.
In terms of use, Japanese Yomogi Powder must be soaked in boiling water first before use.
However, if you use Korean Mugwort Powder like in my "Korean Mugwort Cookies" video ua-cam.com/video/ZJvoeDeSutI/v-deo.html, you don't need to soak it first, you can directly mix the Korean Mugwort Powder into the dough.
Hope this helps
It's bitter if water of red bean wasn't discarded at first boil
Yes, some recipe suggest to discarded first boiled water.
But when I tested it, I get better results with this recipe.
Hope this helps.