Mugwort glutinous rice cake

Overview

Because mugwort that has passed the Qingming Festival always has an astringent taste that cannot be removed, moxa is originally eaten during the Qingming Festival. Nowadays, relying on the refrigerator, you can still taste the taste of hometown in the city in this early autumn. Prepare fresh mugwort when it's in season, store it in the freezer, and take out a pack when you want to eat it. Food can always blur the boundaries between city and hometown.

Tags

• staple food
• home cooking
• old man
• breakfast
• summer recipes
• banquet dishes
• banana leaves
• glutinous rice flour
• peanut oil
• peanuts
• white sugar
• wormwood
• water

Ingredients

Steps

1. 1 (Method for processing fresh mugwort: Boil the washed mugwort in boiling water with a trace of lime until soft, remove and wash it two to three times, squeeze out the excess water, crush it with a blender, and freeze it in small bags.) Take a small package of mugwort pulp, add a bowl of water, boil until it boils, and add a tablespoon of sugar.

   

2. 2 Pour the peanuts into the pot, stir-fry over low heat until they make a crisp sound when they fall into the pot, take them out to cool and peel them, put them into a mixer to grind, and mix them with white sugar in a one-to-one ratio.

   

3. 3 Wash the banana leaves and cut them into palm-sized cubes.

   

4. 4 Pour the mugwort slurry into a basin while it's hot, and add glutinous rice flour while mixing. Add the glutinous rice flour until the dough is soft but not wet. Then knead the entire dough for about 20 minutes until it is soft but not sticky.

   

5. 5 Rub the palms of your hands with peanut oil, take a small ball of dough and knead it into a ball, and press it into a nest shape in the middle with your two thumbs.

   

6. 6 Add a spoonful of peanuts, and then tighten the top like a bun. If there is any excess, pinch it off to avoid the top layer being too thick.

   

7. 7 Arrange the dough into a flat shape, smear oil on both sides and place it on the banana leaves that have been laid out in the steamer (rice dumpling leaves or lotus leaves are also acceptable, both will have a refreshing fragrance). Steam in a steamer for ten to fifteen minutes, first on high heat and then on low heat. The longer the steaming time, the more the powdered sugar will melt into sugar water, depending on personal preference.

   

8. 8 Take it out, put it aside to cool down, and then serve it on a plate.