“In the spring season when everything grows, the tender green mugwort cake is sweet like grass, leaving a memory of taste.”
|Glutinous rice flour||Appropriate amount|
|Cooked peanuts||Appropriate amount|
Fresh mugwort leaves are picked out, washed and put into boiling water to remove. Cool and stir in a juice cup until crushed.
Put the cooked peanuts and sesame into sugar, then pour the mugwort juice into the glutinous rice flour and knead it into a ball, then wrap it in the filling. You can put a little oil on your hand to make the dough more fit.
After boiling the water in the steaming pot, steam the cake over high heat for 15 minutes, turn off the heat, and then take out the dish after 5 minutes.
Works from Bean Kitchen in Gourmet World