Ci Ye Cong

Overview

When I was a kid, we could only eat it during the Chinese New Year. At that time, we would eat several for fear of running out! Now I make it whenever I have free time. It’s really delicious, but the fillings are no longer the same as before. You can put whatever you like!

Tags

• hot dishes
• black and white sesame seeds
• fresh banana leaves
• fresh mugwort
• glutinous rice flour
• peanuts
• white sugar

Ingredients

Steps

1. 1 Make the mugwort glutinous rice balls into small balls and roll them into a round shape, then flatten them and wrap them in peanuts and sesame seeds. Then fold the three sides tightly and it will look like this!

2. 2 Place the wrapped mugwort on a banana leaf that has been cut to a suitable size and rubbed with peanut oil, then place it in a steamer, boil water, and prepare to steam!

3. 3 Crush the fried peanuts and set aside!

4. 4 Mix the fried black and white sesame seeds, crushed peanuts and white sugar together, stir evenly, and the filling is ready!

5. 5 Pick and wash the fresh mugwort!

6. 6 Put the washed mugwort into boiling water and cook it, take it out and set aside!

7. 7 Add mugwort and glutinous rice flour to an appropriate amount of water and stir evenly, then knead the dough vigorously to make it tough. The mugwort peel produced in this way will be more tough and delicious!

8. 8 Look! The moxa fruit peel is ready. Is it very tough?

9. 9 Make the mugwort glutinous rice balls into small balls and roll them into a round shape, then flatten them and wrap them in peanuts and sesame seeds. Then fold the three sides tightly and it will look like this!

10. 10 Place the wrapped mugwort on a banana leaf that has been cut to a suitable size and rubbed with peanut oil, then place it in a steamer, boil water, and prepare to steam!

11. 11 Look! The moxa fruit is washed and steamed. It’s ready to eat. It’s delicious!