Peanut, sesame and moxa glutinous rice cake

Overview

How to cook Peanut, sesame and moxa glutinous rice cake at home

Fresh mugwort leaves, soaked for one hour
Boil water, add a small spoonful of edible alkali, put mugwort leaves in and cook for 5 minutes. Drain and put them into cold water. After cooling, put them into a food processor and beat into a puree. Add glutinous rice, sticky rice, and a tablespoon of sugar, mix well, and knead into a dough
Set the dough aside to rest. Prepare the filling: saute the peanuts until fragrant, then crush them with a food processor; add the sauteed sesame seeds, grated coconut, and sugar (depending on your personal taste), and mix well
Wash the banana leaves, I also used a few papa leaves, dry them for later use
Cut the glutinous rice dough into balls of the same size
Wrap the filling into a small ball, knead it into a dough (brush a little oil to prevent cracking), press it into a pattern with a cake mold, and place it on a banana leaf
I also included some larger ones
Steam in cold water for 12 minutes and it’s ready
The large dough needs to be steamed for 15 minutes. It will be fragrant and ready to cook
Snacks for the Qingming Festival