This recipe is a microwave version of mugwort mochi, specifically Mugwort Injeolmi. Injeolmi is a Korean-style rice cake that’s very similar to other mugwort mochi, but it’s traditionally coated in roasted soybean powder called kinako. These soft, subtly herbal rice cakes pair beautifully with a drizzle of honey—definitely worth trying if you enjoy delicate, chewy desserts.
Ingredients Used to Make Mugwort Injeolmi (Rice Cake)
Notes: Many of these items are found in Asian grocery stores or the natural foods aisle. If fresh mugwort is unavailable, powdered mugwort works well and stores longer.
- Glutinous Rice Flour – Also labeled mochiko flour or sweet rice flour. This is different from regular white or brown rice flour. Use true glutinous rice flour for the correct chewy texture.
- Mugwort Powder – I use powdered mugwort for convenience; fresh mugwort can also be used when available. Powdered mugwort gives a nice color and aroma without seasonal constraints.
- Sugar or Sweetener – Use granulated sugar, coconut sugar, or a sugar-free substitute. Honey or agave syrup can be used as an alternative, but maple syrup has a distinct flavor that may not complement the mugwort as well.
- Water or Milk – Plain water works well; substitute almond milk or regular milk for a creamier result.
For the Injeolmi coating:
- Kinako (roasted soybean powder) – This nutty, lightly sweet powder is traditional for coating injeolmi and adds a pleasant toasty flavor and dry texture that balances the stickiness of the rice cake.
Step by Step Guide
How to Make Mugwort Injeolmi (Rice Cake)
STEP 1
In a microwave-safe glass bowl (Pyrex works well), whisk together the glutinous rice flour, sugar, mugwort powder and water (or milk) until smooth and lump-free.
STEP 2
Microwave the mixture on high for about 90 seconds to 2 minutes, depending on your microwave’s power. The mixture will start to thicken as it cooks.
STEP 3
Carefully remove the bowl (it will be hot). Use a solid metal spoon to stir the cooked and uncooked parts together so the texture is even. Return the bowl to the microwave and heat an additional 60 seconds if needed.
STEP 4
The dough is ready when it becomes slightly translucent and thick. If it still looks doughy, microwave for another 20–30 seconds until fully cooked.
STEP 5
Grease a work surface or baking tray lightly with olive oil or sesame oil. Transfer the hot dough onto the greased surface. Be cautious and consider using heatproof gloves or tools—the dough will be very hot.
STEP 6
Pinch off small portions from the warm dough. Work quickly while the dough is still pliable and slightly sticky.
STEP 7
Roll each piece in a shallow bed of kinako (roasted soybean powder) until fully coated. The kinako helps prevent sticking and adds a toasty flavor.
STEP 8
Serve the Injeolmi with a drizzle of honey or your preferred sweetener. Enjoy while fresh for the best chew and flavor.
How to Store Mugwort Injeolmi (Rice Cake)
- These rice cakes are best eaten the day they are made. Keep them covered at room temperature and away from direct sunlight for up to 24 hours.
- For longer storage, freeze the Injeolmi in an airtight container or freezer bag. Thaw at room temperature before serving.
- Avoid refrigerating: cold storage can make glutinous rice cakes firm and waxy. If you must refrigerate, expect a change in texture; freezing is preferable for preserving quality.
Final Tips
- Use a solid metal spoon to stir the mixture after the first cook; it helps break up cooked bits and evenly incorporate the batter. Avoid thin wooden utensils that could crack under pressure.
- Always use a microwave-safe glass bowl for even heating and to avoid uneven cooking.
- If you prefer a milder mugwort flavor and lighter color, reduce the mugwort powder to 1 tablespoon. For a more pronounced color and fragrance, use 2 tablespoons.
More Mugwort Recipes
Mugwort Injeolmi (Rice Cake)
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Ingredients
Injeolmi Ingredients
- 1 cup mochiko flour (glutinous rice flour) — about 140 g
- 2 Tbsp sugar or sweetener of choice
- 2 Tbsp mugwort powder*
- ⅘ cup water (or milk of choice)
Decoration
- ¼ cup roasted bean powder (kinako)
Instructions
- In a microwaveable glass bowl, combine mochiko (glutinous rice flour), sugar, mugwort powder and water. Stir until smooth.
- Microwave the mixture on high for about 2 minutes, then remove and stir.
- Use a solid metal spoon to mix cooked and uncooked parts thoroughly so the texture becomes uniform.
- Microwave again for 1 minute. The batter should turn thick and slightly translucent when fully cooked.
- Pour or transfer the cooked dough onto a lightly oiled surface.
- Pinch off small portions of the dough and shape them as you like.
- Roll each piece in kinako while still warm and slightly sticky.
- Serve with honey or your preferred topping and enjoy.
Notes
*For a lighter mugwort flavor and color, use 1 tablespoon of mugwort powder. Use 2 tablespoons for a more pronounced aroma and deeper green tone.