Mugwort Glutinous Rice Cakes

Name: Mugwort Glutinous Rice Cakes
Prep time: 2 h 30 min
Cook time: 15 min
Total time: 2 h 45 min
Cuisine: Chinese
Ingredients: mugwort (washed, soaked to remove bitterness, blanched and chopped), about 250 g; 250 g glutinous rice flour; water, about 100 ml; sugar, to taste; fillings (red bean, peanut, sesame, etc.), to taste; corn leaves (or a damp cloth), to taste

Traditional Qingming snack made primarily from mugwort leaves and glutinous rice flour, with a soft, chewy texture and light, fragrant flavor.

2h 45m

Easy

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Ingredients

mugwort (washed, soaked to remove bitterness, blanched and chopped) about 250 g

glutinous rice flour 250 g

water about 100 ml

sugar to taste

fillings (red bean, peanut, sesame, etc.) to taste

corn leaves (or a damp cloth) to taste

Instructions

Prepare the Mugwort

Wash about 250 g of mugwort, then soak it in clean water for several hours to remove the bitter taste.

Blanch and Chop

Blanch the soaked mugwort in hot water, then chop it into fine pieces. A blender can also be used to grind it.

Knead the Dough

Place 250 g of glutinous rice flour and the chopped mugwort in a large bowl, add about 100 ml of water, and knead into a non-sticky, slightly dry dough.

Shape the Cakes

Shape the kneaded dough into flat rounds in your hands and add your favorite fillings, such as red bean, peanut, or sesame.

Steam

After bringing water to a boil in a steamer, place the prepared mugwort cakes on corn leaves (or use a damp clean cloth if unavailable), then steam over high heat for 10 minutes. Let the steam dissipate before removing from the pot, and serve.