Vegan Korean Royal Court Mugwort Rice Cakes (Hwaewoo Jeon)

Allergens

Gluten-free, Dairy-free, Nut-free (but check the plum syrup for allergens)

Ingredients

• 1 cup sweet rice flour (mochiko)
• 2 cups water
• 1 tbsp mugwort (chopped, dried)
• 3 tbsp sugar
• 1/4 tsp salt
• Plum syrup for serving (store
• bought or homemade)

Instructions

1. Combine sweet rice flour, water, and salt in a saucepan. Cook over medium heat, stirring constantly until the mixture thickens and becomes sticky. Remove from heat and let cool for 10 minutes.
2. Add chopped mugwort to the cooled rice dough. Knead the dough until the mugwort is evenly distributed.
3. Divide the dough into 6 equal portions. Shape each portion into a round cake, then flatten slightly in the center to create a well.
4. Place the cakes on a steaming tray and steam over boiling water for 15 minutes. Remove from heat and let cool for 5 minutes.
5. Serve the cakes warm with plum syrup drizzled over the top.

Chef’s Insight

The secret to perfect mugwort rice cakes is in the kneading process, which ensures that the mugwort is evenly distributed throughout the dough.

Notes

The plum syrup used in this recipe can be store-bought or homemade.