5+ Mugwort Rice Cake Recipe For You
Mugwort Rice Cake Recipe. Slightly squeeze the clean mugwort and put it on a microwavable plate. Do not pour hot water in one time.
Cover with a plastic wrap, and let it sit in the fridge for a few hours up to overnight. Web 2 servings within 60 minutes. If you made the full recipe, you’ll need to halve it, about 270g.
In A Separate Large Mixing Bowl, Add The Mugwort Puree.
If you made the full recipe, you’ll need to halve it, about 270g. It’s more rustic than fancy and more aromatic than sweet. Web 100g sugar sweet mugwort cake 1.
Make The Dough In A Medium Mixing Bowl, Use A Rubber Spatula To Stir The Wheat Starch With 1/2 Cup (120Ml) Boiling Water, Stirring.
You should pour hot water in 3~4 times checking the stiff of dough. Put it on a wicker tray or strainer and let it drain completely over several hours. Put the glutinous rice flour, japonica rice flour, and sugar together and mix well.
A Few Pinches Of Salt.
Take out the boiled mugwort leaves, squeeze out the water, place them on the cutting board and chop them into fine pieces. It's very fragrant and healthy ! Web add 4 tablespoons of cold water, and rub the rice flour between your palms to evenly distribute the moisture.
Rice Flour Rub Into The Water By Hand.
Mix it up with both. Knead with strong power over 30 minutes until total color of dough turns green. Soak for 1 hour to let the clams spit out any sand or mud.
Add 1 Cup Of Water And 1 Ts Salt And Mix Well.
Web 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. Pounding is a key making chewy rice cake! After washing the mugwort leaves, put them in a pot and cook them.