Qingming moxa cake
Overview
I originally planned to make moxa dumplings, but because I was short on time, I simply made moxa cakes. Unexpectedly, I gave them to my colleagues to taste, and they all praised them for being fragrant and authentic.
Tags
Ingredients
Steps
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After the water boils, cook briefly. It only takes about three to five minutes.
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Wait for the mugwort leaves to cool down and cut into pieces. You can also use a blender to stir them. Do not throw away the water left after cooking. It will be used later.
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Put all the ingredients in a large basin. Add a little boiling water to the water left by boiling the mugwort leaves and slowly add it to the basin. Why add boiling water? Because this noodle requires warm water, so it is easy to form a ball.
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I got the tools ready. They were borrowed from my mother-in-law. They have some signs of age, but they are a bit useless. Either the dough I mixed was too wet and it was not easy to take them out. Later, the tools I used to make snow-skin mooncakes helped me a lot.
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After everything is done, steam it in a pot. In order to prevent it from sticking, I put cut oil paper underneath, or you can also use gauze. If using gauze, wet it with water. Then steam over high heat for about ten minutes.
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Take it out of the pot and you're done.
