I’ve tried out a recipe today that’s been around in our family and Korean traditions – especially with the freshly growing Mugwort plant in the backyard as one of the bases! Enjoy!
Health Benefits of the Main Ingredients
Did you know – Red beans have such a super-concentrated store of antioxidants than even other antioxidant powerhouses like blueberries? Also, unlike meat, beans are naturally low in fat and cholesterol-free. The soluable fiber found in red beans also helps lower your blood cholesterol levels by helping to push cholesterol through your digestive tract before your body can absorb it. Red beans are also packed with protein, with about 15g of protein per cup!
The energy breakdown of red beans per 1 cup: 225 calories, 0.9g fat, 4mg sodium, 40.4g carbohydrates (of which 13.1g is fiber), 15.3g protein, 29% of your daily iron intake
The Mugwort plant (see wiki) is used a lot in Oriental cooking as a herbal ingredient and flavouring agent. Per 100g, it packs 5.2g protein!
Make red bean paste
- In a steam cooker, place 1 cup of washed red beans and 4 cups of water and heat it over high heat for 10 minutes.
- Lower the heat to low medium and simmer for 50 minutes.
- Check if the beans are cooked fully. Remove extra water from the beans and crush them with a wooden spoon.
- Add honey as needed to sweeten.
Make mugwart plant mix (for cake dough). You could just add water to mugwart plant mix powder at an Asian food mart as well, or use another plant like spinach!
- Cut mugwart plant, and grind using a food processor
- Add 2 parts warm water to 1 part mugwart plant mix
Make rice cake dough. You could get the brown rice powder at the store – but it’s much cheaper to make it on your own.
- Put in 2 cups of brown rice with 4 cups of water overnight.
- Drain the next day, and grind in a food processor to a find powder.
- Put aside a bit of the powder in a plastic bag.
- Mix the rice cake dough with the mugwart plant mix by hand, until the dough is workable with your hands. Add more powder as needed from the plastic bag if it’s too soggy, add more water if too dry
In a double broiler, start boiling water.
- Roll a small ball of dough about 1 inch in diameter.
- Push the middle of the dough in, working in the dough until you carve out a hole to place the red bean stuffing into.
- Take a spoon to scoop up the red bean and place in the center.
- Close it up slowly working up from the corners. (Make sure to press it or the red bean will leak out when you steam)
- Once the water’s boiling put the rice cakes in for ~10 minutes.
- Remove the rice cakes and place them on the cooling rack.
The rice cakes freeze really well, and could be microwaved afterwards for a snack anytime!