STEP 1/8
Cut off the top of the mugwort leaves and clean the withered leaves
STEP 2/8
Chop the clean mugwort, please.
*I will cut it as much as it is mugwort season without grinding or grinding it like mugwort rice cake.
STEP 3/8
Strain the glutinous rice powder finely and knead it with baking soda, powder, sugar, salt, and milk little by little.
*If it's a little thick, you can add more milk.
STEP 4/8
Put the nuts in a plastic bag and pat them into particles.
STEP 5/8
When the dough is ready, add mugwort and nuts and mix.
*You can knead the dough with milk so that it drips when you hold it with a spoon.
STEP 6/8
Place a small amount of butter or oil in a pan, scoop one ladle at a time, and bake slowly over medium-low heat.
*I baked it for about 10 minutes so it doesn't burn.
STEP 7/8
Do not close the lid after turning it upside down. It's not pretty because it swelled up with baking powder.
STEP 8/8
Lastly, I'm done with honey or maple syrup. *Oligosaccharide is good if you don't have it.
Mugwort is in season these days, so I made mugwort glutinous rice hotteok with nuts, but it's not difficult, just mix it with all the ingredients and it's so delicious.
I kneaded it with milk, so it's soft and mugwort season, so I just cut it without grinding it. If you don't have nuts, you don't have to. If you don't have honey, you can add oligosaccharides.