How to make glutinous rice and mugwort cakes

I believe that everyone likes to eat glutinous rice, and should also have a favorable attitude towards mugwort. If there is a food that can combine these two favorite ingredients, I wonder what your mentality is, do you want to try it, do you want to make it yourself? The following article we are going to introduce is the method of making glutinous rice and mugwort cakes. Please read the article first, and if you are interested, you may try it!

In the season when the fragrance of mugwort fills the air, use wild mugwort to make delicious green rice balls. In Jiangxi, they are called "Qingming fruit". The peel has a faint fragrance of mugwort, and the fillings can be sweet or salty and are very delicious. Sweet ones are often filled with red bean paste or black sesame, while salty ones are often filled with pickles, spring bamboo shoots, dried tofu and diced salted pork. It can be said that this is a delicacy on earth!

The ingredients of glutinous rice wormwood cake are:

Mugwort, glutinous rice flour, sticky rice flour, edible alkali, fine sugar, red bean paste filling

The specific method of making this delicacy:

1. Prepare the filling in advance. I used homemade red bean paste and rolled it into small balls weighing about 28g each.

2. Pick the young shoots and leaves of mugwort, wash them and set aside;

3. Add water to the pot and bring to a boil over high heat. Add the mugwort and blanch it for about one minute. Remove it and rinse it with cold water.

4. Rinse the wormwood with cold water and wring it dry to remove the bitter taste of the wormwood;

5. I prepared a lot of mugwort at one time, and put the rest in a fresh-keeping bag and put it in the refrigerator to be used in the season when there is no mugwort;

6. Squeeze out the dried wormwood and put it back into the pot. Add water to the pot until the wormwood is covered. Bring to a boil over high heat, add edible alkali, and simmer over low heat until the wormwood becomes soft.

7. After the soft mugwort and the water used to cook it are warm, blend them in a blender in batches to make a fine mugwort paste;

8. Put glutinous rice flour, sticky rice flour and appropriate amount of fine sugar into a bowl and mix well. Add the previously mixed wormwood paste in batches and knead into a delicate light green dough. Because of the sticky rice flour, the dough is not sticky.

9. Take 35g of dough, roll it into a ball and flatten it, and wrap it with the prepared red bean paste filling like making glutinous rice balls;

10. After all the dumplings are wrapped, put them into the pot and put rice dumplings leaves or gauze in the pot to prevent them from sticking.

11. Steam over high heat for 10 to 15 minutes and the fragrant Qingming fruit will be ready.

Tips:

1. The amount of glutinous rice flour can be adjusted by yourself. If you like it to be soft and glutinous, add less; if you like it to be chewy, add more. 2. The amount of mugwort can be increased or decreased according to your preference. If the amount of mugwort is large, the Qingming fruit will be dark green after steaming, otherwise the color will be lighter. 3. Try not to remove the stem part of the mugwort, otherwise the mugwort paste will not be fine enough. 4. Add sugar to the peel with sweet filling according to your preference. Add a small amount of sugar to the peel with salty filling as well, which will make the taste more delicious and the peel more beautiful. 5. Mugwort paste contains water, so there is no need to add water when adding it to the powder mixture. Also note that it is best to add the mugwort paste in portions to prevent the dough from being too thin. You can also observe the color of the dough while adding it. The raw dough should be light green. It will turn dark green after steaming. 6. The finished product is about the size of a ping-pong ball. In order to pack more stuffing, it is rolled into a round shape. The traditional sweet stuffings are flattened and then pressed into patterns with a mold, and the salty stuffings are made into dumpling shapes.