mugwort glutinous rice cake
Overview
Mugwort glutinous rice cake tastes soft and smooth. At the same time, mugwort leaves have health care functions, regulating blood and qi, dispelling dampness and cold, relaxing menstruation, activating blood circulation, and preventing irregular menstruation.
Tags
Ingredients
Steps
-
Remove the stems (if leaves) of fresh mugwort leaves, wash them, put them in a pot of boiled water and cook for about 15 minutes (you can chop them into smaller pieces if they are softer), take them out, wash them with cold water several times, and let them soak for 24 hours to remove the bitter water from the mugwort leaves.
-
Wash the picked banana leaves and boil them in boiling water for 1 minute (to prevent them from cracking when wrapping).
-
The soaked mugwort leaves can be chopped into pieces. I put a food processor here to crush them. Only the juice of the mugwort leaves is needed, not the residue.
-
Knead moxa leaf juice and glutinous rice flour together to form a dough.
-
Fry peanuts and black sesame seeds, then crush them. Then mix the two together with sugar and coconut and set aside.
-
Take a small amount, put in the filling like making a bun, and poke it into a ball. You can put some peanut oil and apply it on the outside of the wrapped dough to prevent it from sticking.
-
Take a banana leaf and put the glutinous rice cake in the middle of the leaf.
-
Close the leaves on both sides and press the glutinous rice cake in the middle with your hands (just press it to the appropriate length here).
-
Fold the banana leaves on both sides and press them in reverse to shape.
-
10.This is the finished product I wrapped!
-
Steam for 30 minutes until the glutinous rice is cooked.
-
The very delicious glutinous rice cake is ready! Children love to eat it! (It will taste better after it cools down).
