mugwort bean paste cake

Overview

Mugwort is closely related to the lives of Chinese people. It can not only ward off evil spirits, but is also a very common traditional Chinese medicine and a signature delicacy in most famous tourist places. This magical plant is mugwort. Mugwort is widely distributed, almost all over the country except in extremely arid and alpine areas. It grows in wastelands, roadside rivers and hillsides in low- to medium-altitude areas. It is also found in forest, grassland and grassland areas. In some areas, it is the dominant species of plant communities. Mongolia and North Korea also have it. It is cultivated in Japan, and the type specimen was collected from North China

Tags

• snacks
• breakfast
• cake
• students
• bean paste filling
• glutinous rice flour
• mugwort leaf powder
• white sesame

Ingredients

Steps

1. 1 To add mugwort leaf powder to glutinous rice flour, you can directly blanch fresh mugwort leaves and beat into juice. You can use ordinary glutinous rice flour for glutinous rice flour. It does not necessarily have to be the ink-colored glutinous rice flour purchased online. Yaoyao has a trick, and ordinary glutinous rice flour will work just as well.

   

2. 2 Add water little by little to make a dough. There is no need to weigh the amount of water. The glutinous rice flour is not as good as flour, so it is easy to judge the condition. At this time, the glutinous rice flour dough is not malleable and cannot be used directly for wrapping

   

3. 3 There is still no need to weigh it, just pull off a piece of glutinous rice ball, shape it into a flat shape, and steam it in a pot for a few minutes. Note that only this small piece is steamed, which is about one-tenth of the entire dough.

   

4. 4 Put the steamed dough into the main dough and knead it evenly. It will be very sticky at first, but after kneading it will be very smooth and very stretchable.

   

5. 5 Divide the dough into the size you like, mine is 20 grams each, roll into balls and set aside.

   

6. 6 Divide the bean paste filling into equal parts about half the weight of the dough and roll them into balls. Here I have 10 grams each. The ready-made bean paste filling I use can be bought everywhere. If you like to do it yourself, you can also fry the bean paste filling yourself, but it is a waste of time. The bean paste filling is very sweet, so we didn’t add sugar to our mugwort dough.

   

7. 7 Take a glutinous rice ball and shape it into a round shape with your hands, wrap it with bean paste filling and roll it into a round shape. Knead all the glutinous rice balls in the same way. As long as you do the third and fourth steps, this step is very simple. I can knead one in a few seconds.

   

8. 8 Roll the glutinous rice ball into a layer of sesame seeds and flatten it with your hands

   

9. 9 Place in a lightly oiled pan and fry on both sides.

   

10. 10 Mugwort will become darker in color when heated, and has a slight bitter taste. After being neutralized by the sweetness of bean paste, it is almost imperceptible. Combined with the fragrance of sesame seeds and the softness of glutinous rice flour, the elderly and children will especially like to eat it. Wrap it with plastic wrap or put it in a plastic bag to store it if you can't finish it at one time. It will harden if it is directly exposed to the air.

    

11. 11 Finished product

    

12. 12 Finished product

    

13. 13 Finished product