Sweet glutinous moxa glutinous rice cake
Overview
How to cook Sweet glutinous moxa glutinous rice cake at home
Tags
Ingredients
Steps
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Prepare the filling first. Steam the purple sweet potato with white sugar and grind it into puree. Let it cool and then roll it into small balls. I buy a bag of red bean paste filling, squeeze it out and shape it into a ball, then put it in the refrigerator to freeze. During the freezing period, go to the market to buy mugwort leaves.
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Pick the mugwort leaves you bought, soak them in clean water and clean them.
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After washing, blanch the moxa leaves in hot water. Then put it in a blender and blend.
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Prepare some sugar, glutinous rice flour, and rice flour. Put the sugar into a container.
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Add the icing powder and sugar to the boiling hot water and stir with chopsticks. The icing powder will become transparent.
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Stir the crushed mugwort leaves and an appropriate amount of glutinous rice flour into the freshly prepared Chengfen. If there is not much juice from the mugwort leaves, add an appropriate amount of warm water, and then form the glutinous rice flour into a dough.
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The mixed dough should be light green in color due to lighting reasons.
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Take a small piece of dough and shape it into a round shape with your hands, then put the frozen red bean paste in the middle, and then roll the dough into a round shape.
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The same goes for purple sweet potatoes.
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After kneading the moxa glutinous rice cake, use corn leaves to pad the anti-stick pan. Steam over high heat for 8 minutes.
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The steamed mugwort is dark green.
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Sweet and glutinous delicious mugwort.
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Ai Ci stuffed with red bean paste.
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Moxa glutinous rice stuffed with purple sweet potato filling.
