Mix the flour, mugwort powder, salt, and 1 tbsp of sugar.
Sift the rice cake mixture through a fine sieve.
Mix the cake mixture well. Boil 3.4oz/100ml of water and pour it into the mixture. Then immediately start mixing the mixture with a tool.
When it has cooled down just enough for you to touch, start pounding the dough.
Once the dough feels nice and smooth, the dough is ready. Take the dough and elongate the shape then make it slightly flat.
This part is optional, but I take the traditional rice cake stamp from Korea and put beautiful stamps. If you don't have the rice cake stamps, you can use a cookie stamp of your choice or leave it out completely.
Cut the dough into a bite shape.
On a steamer, lay a wet cotton sheet. Sprinkle sugar on the wet cotton sheet.
Steam the shaped dough for 20 minutes until they are well-cooked. They will get darker and bigger in size.
Let it cool down for 30 minutes. Serve it with date syrup or honey of your choice. Enjoy!
