Скачать с ютуб How to Make Korean Mugwort Rice Cake (Ssuk-Injeolmi)! 쑥인절미 в хорошем качестве

How to Make Korean Mugwort Rice Cake (Ssuk-Injeolmi)! 쑥인절미

Hi everyone, today we are making these Korean Mugwort Rice Cake which is known as 쑥인절미 (Ssuk-Injeolmi) Mugwort has seen continuous use in many cultures throughout the world as a medicinal, spiritual, and culinary ingredient. These fragrant green herbs produces a herbal and slightly minty taste. I hope this video gave you some insight into this treat, and gives you a new way to enjoy this useful plant! ♥︎ For more detailed recipes, please refer on the down below ♥︎ Get the full recipes: http://bembumkitchen.home.blog/2023/0... Instagram: https://www.instagram.com/bembum.kitc... Facebook:   / bembuminthekitchen   KOREAN MUGWORT RICE CAKE Yield: 6 Rice Cakes Active Time: 1½ Hours Total Time: 3 Hours ♥︎ Red Bean Filling 120 g Red Bean 1/8 tsp Salt 1000 ml Water 60 g Granulated Sugar ♥︎ Rice Cake Dough 20 g Wheat Starch 60 g Water 15 g Mugwort Powder 200 g Hot Boiling Water 130 g Glutinous Rice Flour 40 g Icing Sugar 1/2 tbs Unsalted Butter 1/2 tsp Vanilla Extract 40 g Water Steaming time: Over Hight Heat~10 Minutes NOTES They will turn chewy when cooled, and hard when chilled To Store: in the fridge for 3-4 days (in an airtight container) Simply reheat for 30 seconds in the microwave or 10 minutes in the steamer (no longer, or they might burst) 00:00 Intro 00:39 Making the Red Bean Filling 02:39 Making the Rice Cake Dough 05:08 Shaping the Rice Cakes 06:57 Steam the Rice Cakes Music courtesy of Artlist 💓 and Youtube