Ssuk Beomul (Mugwort Rice Cake) 쑥버물

By Kimchimari · 60 min

Ingredients

Instructions

1. Drain the chestnuts, discard the syrup and cut into smaller pieces.
2. Pit the dried jujubes by cutting around the pit, then cut crosswise.
3. Prepare the steamer: add 1 1/4 cups water to a rice cooker pot and set a lined steamer basket or insert in place.
4. Put the rice flour in a bowl, add the salt and about 1.5 to 2 tbsp water per 300 g of flour, and rub it in until evenly moist with no clumps.
5. Test: squeeze a handful into a lump. If it crumbles easily, add up to 1/2 tbsp more water and test again. It should hold its shape but still break apart easily.
6. Mix the sugar into the wet flour.
7. Rinse the mugwort 2-3 times, remove tough stems, and drain in a colander without letting it dry out.
8. Toss the wet mugwort with the flour mixture until evenly coated.
9. Spread about half the coated mugwort over the liner, then top with half the chestnuts and jujubes.
10. Add the remaining coated mugwort and top with the rest of the chestnuts and jujubes.
11. Make a hole in the centre with chopsticks or a spoon back, covering the top with a parchment circle and wrapping the sides with the liner.
12. Steam on the steam setting for 30 minutes, then transfer to a plate.

Summarized from Kimchimari's video. Watch it for the details.

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