Mugwort Rice Cakes
Tender green rice cakes made with fresh mugwort leaves and glutinous rice flour, with a savory pork filling. These soft, slightly chewy cakes are a traditional Chinese treat with a subtle herbal fragrance.
Story
These soft, pillowy rice cakes get their vibrant green color from fresh mugwort (also called wormwood or sweet wormwood). The herb adds a subtle, slightly bitter flavor that pairs beautifully with the savory pork filling. The cakes are steamed until fluffy and can be enjoyed warm or at room temperature.
Ingredients
Fresh mugwort leaves
200 grams
Glutinous rice flour
300 grams
Ground pork
80 grams
Baking soda
1/2 teaspoon
Vegetable oil
2 tablespoons
Soy sauce
1 tablespoon
Sesame oil
1 teaspoon
Salt
to taste
Sugar
1 teaspoon
Water
as needed
Instructions
1
Prepare the mugwort
Rinse the fresh mugwort leaves thoroughly under cold running water. Pick through to remove any tough stems or debris. Set aside.
2
Blanch the mugwort
Bring a pot of water to a rolling boil. Add the baking soda, then drop in the mugwort leaves. Blanch for about 1-2 minutes until the leaves are soft and have turned a deeper green. Immediately drain and plunge into ice water to stop the cooking. Squeeze out excess water.
3
Blend into a paste
Transfer the blanched mugwort to a food processor or blender. Add a splash of water and blend until you have a smooth, thick paste. You want it to be pourable but not too watery.
4
Make the dough
Place the glutinous rice flour in a large mixing bowl. Make a well in the center and add the mugwort paste, vegetable oil, and a pinch of salt. Mix with your hands, adding water a little at a time until a soft, pliable dough forms. The dough should be smooth and not sticky.
5
Prepare the filling
While the dough rests, season the ground pork with soy sauce, sesame oil, and a small amount of sugar. Mix well and set aside.
6
Shape and fill the cakes
Divide the dough into 8 equal portions. Flatten each piece into a disc, place a small spoonful of seasoned pork in the center, then wrap and seal the edges. Roll gently between your palms to form a smooth, oval-shaped cake. Repeat with remaining dough.
7
Steam until cooked
Arrange the filled rice cakes on a steamer basket lined with parchment paper or cabbage leaves, leaving space between each one. Steam over boiling water for 18-20 minutes until the cakes are translucent and firm to the touch.
8
Serve warm
Remove from the steamer and let cool slightly before serving. These can be enjoyed warm or at room temperature. Store any leftovers in the refrigerator and reheat by steaming again.
