Squirrel grass cake

Overview

Use rat grass and some glutinous rice flour to directly make cakes, or use it as the outer shell of green dumplings, wrap it with bean paste or meat filling, and make dumplings. It is so delicious. Many friends in the south still miss rat after leaving their hometown. Whenever I get a chance, I try to taste the cakes made from Qucao. These cakes can be made into savory or sweet varieties. In rural street stalls, there are often old ladies frying cakes. Buying a few and eating them is particularly satisfying. I bought some sage grass a few days ago and I made some cakes for my family to eat. They were crispy on the outside and glutinous on the inside. They were so delicious that I couldn’t stop eating them.

Tags

• snacks
• home cooking
• spring recipes
• sagewort
• water-milled glutinous rice flour
• powdered sugar

Ingredients

Steps

1. 1 Use an appropriate amount of sage, clean it, and pick out the dirt inside.

   

2. 2 Add an appropriate amount of water to the pot and bring to a boil. After the water boils, add the sageweed and cook for a few minutes. The amount of water should not be too little, just enough to cover the sageweed slightly.

   

3. 3 Squeeze out the water from the cooked sage, chop it and set aside. Some people like to puree it with the water used to cook the sage, but I think that way you won’t be able to eat the sage and lose the soul of the cake.

   

4. 4 Add an appropriate amount of water-milled glutinous rice flour and an appropriate amount of powdered sugar to the chopped wormwood. White sugar is also acceptable, but it is not easy to melt. It is not as convenient as powdered sugar.

   

5. 5 Add water little by little, knead the water-ground glutinous rice flour and sage into a soft dough, and then break them into small balls of equal size.

   

6. 6 Brush a layer of oil on the pan, heat it over low heat, take a small piece of dough, roll it into a ball, flatten it with the palm of your hand, then put it into the preheated pan, and put all the cake embryos into the pan one by one.

   

7. 7 Keep the fire low and fry slowly. Cover the pot to heat it better. Once one side is browned, turn it over and fry both sides until fragrant.

   

8. 8 It can be eaten hot after being cooked. It is charred on the outside and waxy on the inside, and has a very soft texture. My children can eat six or seven of them in one sitting.