Rice-Cooker Mugwort Injeolmi (4 Servings)

Wash and drain 360 g glutinous rice. Confirm culinary mugwort and ready-to-eat roasted soybean powder.

Cook rice in the rice cooker with about 270 mL water until done. Follow its glutinous-rice or white-rice setting and water markings.

Transfer carefully to a heatproof bowl, avoiding steam; mix in 22 g sugar, 2 g salt, and 10 g mugwort powder.

Lightly oil a spatula and pound the warm rice until most grains break down and it becomes sticky.

Scatter half the 100 g roasted soybean flour on a tray, add rice cake and cover with the rest.

When cool enough to handle, divide into about 12 small pieces. Sticky rice cake may cause choking; supervise children and older adults.