Wormwood Youth League

Pick young mugwort and wash it.

Boil the water, add 1 spoon of salt, a small amount of baking soda, add mugwort, stir it a few times with chopsticks or a spoon, and cook for two minutes to remove the bitter taste.

Take it out and put it in the ice water that has been frozen in advance to cool.

Place in a tempered glass bowl and mash.

Mix glutinous rice flour and sticky rice flour evenly, add crushed mugwort and lard.

Pour in a small amount of water several times until it can be kneaded into a dough. The dough should not be too wet.

Steam purple sweet potato and pumpkin in water, mash them, add sugar while hot and mix well. After cooling, shape into small balls.

Wrap the pumpkin filling or purple sweet potato filling with dough, cover it with jackfruit leaves, put it in a pot with cold water, and boil the water for about ten minutes.

According to the size or firepower, you can judge how long to steam the dough. You can insert a toothpick into the green dough. If the toothpick is not stained with glutinous rice flour, it is cooked. If it is stained, it needs to be steamed again! After steaming, apply a layer of cooked flower cooking oil to prevent dry skin.

Come up close, that swipe of green is beautiful.

I love the pumpkin stuffed ones, which are pumpkin pink and have a light wormwood aroma.

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