To make the dough: Mix the rice flour and tapioca starch together. Pour 1 cup of boiling hot water into the flour mixture and quickly stir with a spoon until combined.

Add the mugwort powder to the dough. Knead until the dough is soft and the mugwort powder is evenly incorporated.

Prepare the red bean filling for the cakes. Use about 1 tablespoon (22 grams) of red bean paste for each 48-gram dough ball, making each cake about 70 grams.

To wrap the filling: Roll each dough piece into a ball, flatten it, place the red bean filling in the center, and wrap it into a ball.

Brush a mold with vegetable oil. Place the filled dough ball into the mold and gently press to shape. To release, tap the mold on the table on the left, right, and top sides to help the cake come out easily. Remove the shaped cake.

Arrange the shaped cakes on a steaming tray. Add 1 cup of water to the outer pot of an electric steamer and start steaming until the switch pops up, about 20 minutes. Alternatively, use a regular steamer: bring water to a boil, add the cakes, and steam over medium-low heat for about 20 minutes.

Transfer the steamed cakes to a wire rack to cool.

[Tips]
* After testing two types of dough, adding glutinous rice flour makes the texture softer and chewier. See my other recipe for "Traditional Grass Cakes" for reference.
* You can also add the mugwort powder to the flour before pouring in the hot water.