Ingredients

• 2 cups non-glutinous rice flour (240 g)
• 1/2 cup water
• 1 teaspoon mugwort powder
• 1 tablespoon sesame oil
• 1/2 cup water for salt water
• 1 teaspoon salt
• 1/2 cup sesame seeds
• 1 tablespoon sugar (or 50 g honey)
• salt

Instructions

1. Mix the non-glutinous rice flour with water, then steam it in a steamer lined with a wet cloth until the flour is cooked through.
2. Grease a cutting board with salt water and knead the steamed rice cake until chewy, then divide it into two portions and mix mugwort powder into one portion until evenly colored.
3. Make the sesame filling by mixing sesame seeds with sugar and salt, or use honey instead.
4. Pinch off the dough into chestnut-sized pieces and shape into balls.
5. Press the center of each ball with your thumb and rotate it to make a hollow, well-like indentation.
6. Fill with the sesame filling and pinch closed.
7. Brush the shaped rice cakes with sesame oil and place them in a bowl.