mugwort cake

Overview

How to cook mugwort cake at home

Tags

• snacks
• banana leaves
• glutinous rice flour
• peanuts
• sesame
• white sugar
• brown sugar powder
• mugwort leaves

Ingredients

Steps

1. 1 Wash the young leaves of the newly picked mugwort leaves with water

   

2. 2 Blanch the washed young mugwort leaves with hot water. In order to let them blend into the glutinous rice flour better, the blanch time will be longer! Then take out the blanched mugwort leaves and run them in cold water. It is usually best to soak them overnight, which can remove the bitter taste of the mugwort leaves!

   

3. 3 Squeeze out the water from the mugwort leaves that have been soaked overnight and then chop them into small pieces

   

4. 4 Mix glutinous rice flour and chopped moxa leaves and set aside

   

5. 5 Put the fresh banana leaves in the pot and boil for a while. The boiled banana leaves are very flexible and will not crack easily when wrapping moxa leaves. The cooked banana leaves can be placed in the pot and allowed to cool naturally

   

6. 6 Put the peanuts in the pot and stir-fry. Remember not to add oil. The sesame seeds must also be fried

   

7. 7 Let the fried peanuts cool and then peel them. Crush the peeled peanuts and sesame seeds in a food processor and mix them with white sugar and brown sugar powder. The filling is ready

   

8. 8 Take the kneaded mugwort glutinous rice ball into half a fist size, wrap the prepared candy filling in it, then roll it into a ball, and finally wrap it up with banana leaves!

   

9. 9 The mugwort cake wrapped in banana leaves in this way will taste much softer and waxier than the usual ones that just put the leaves on the bottom, and it is also easy to store. Just tear off the leaves when eating!