Mugwort rice cake(Ssuk gaetteok) in spring!

Mugwort is spring vegetables, of course, people use mugwort in summer & autumm for mosquito-smoker or medicine, but use it in spring for food!
Representative menus of mugwort are flounder mugwort soup(dodari ssuk guk) and ssuk gaetteok, I think. Today, I ate dodari ssuk guk for lunch.

Mugwort has strong vital power. So, after forest fire, mugwort is the first plant growing on.
We can get that vital power through food.

mugwort rice cake(ssuk gaetteok)

Ingredients : rice flour(1kg), mugwort(500g), salt(little), hot water(little)

1. Blanch the mugwort and wash them 2~3 times with cold water.
2. In large bowl, mix rice flour, mugwort, and salt.
3. Knead them with hot water. Do not pour hot water in one time. You should pour hot water in 3~4 times checking the stiff of dough.

4. Knead with strong power over 30 minutes until total color of dough turns green. The dough should be in stiff little bit.
5. Divide dough in table tennis ball size and make it coin shape.

6. Put them on the sieve and steam it for 10 minutes.

7. Cool down them. When you cool down them, the rice cake become more sticky and better mouthfeel.