Discover the Delightful Texture of Mugwort-Infused Rice Cakes

This variant of Bean-powder–coated Rice Cake is made by mashing together steamed glutinous rice and blanched mugwort in a mortar and pestle, which maintains the integrity of rice grains in texture. The dish is made with traditional methods, which require quite a lot of labor, but one is rewarded with the chewy texture of rice within the rice cake. A pot of steamed glutinous rice is prepared and mixed with blanched mugwort and salt, and then the grains are smashed in a mortar and pestle to make the dough. For this dish, one need not pound the dough as finely as Bean-powder–coated Rice Cakes are made in specialty rice cake shops. This is tossed in a rich powdered soybean before eating.

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