We all know that when we were in the south, there were a lot of southern snacks, and mugwort cake is a popular delicacy in Guangxi. It tastes particularly delicious, but many people I don’t know what to do, so now we should take a look at how to do this.

Every year from March to May, it is the best season for mugwort to grow. At this time, the mugwort is tender and green, which is most suitable for picking and making mugwort cakes. The first step is to pick the buds of mugwort.

Wash the mugwort, then add water to a pot and boil until the mugwort can be crushed with your hands. Then rinse with cold water and drain.

Chop the cooked mugwort with a knife or crush it with a juicer. My mother didn’t have a juicer at home, so she had to chop it by hand. Unexpectedly, it was quite energy-consuming. It took me a long time to chop the mugwort leaves into pieces.

4 Use a clean basin, add mugwort, an appropriate amount of glutinous rice flour, and an appropriate amount of sugar water to knead the noodles together (I used boiling water). If the dough is too moist, add more

Prepare a clean pot, add the washed sesame seeds into the pot and stir-fry. Frying sesame seeds is a technical job. If the energy is not controlled well, the sesame seeds will easily burn. Therefore, when frying the sesame seeds, you should keep stirring and lower the heat. The fried sesame seeds are fragrant.

After frying the sesame seeds, crush them with tools to fully release the nutrition and aroma of the sesame seeds. Crush the sesame seeds and add brown sugar to make the filling. (If you want peanut filling or bean paste filling, you can make it according to your preference)

After the dough is kneaded and the fillings are ready, you can make glutinous rice cakes. Take a piece of dough, flatten it from the middle into a bowl shape, add sesame seeds, and close it into a round shape.

Use banana leaves, cut into small pieces, and place the wrapped moxa cake on top. Put it in a pot and steam it over water for 10-15 minutes, then you can eat it. In addition to steaming, it can also be fried and is delicious.

Dang~dang~dang~dang~ The mugwort glutinous rice cake is out of the pot. My mouth is watering as I look at it. Do you really want to eat it? This year, I made mugwort glutinous rice cake once at my parents’ house, my husband’s house, and Guangzhou. It was very enjoyable. ~I really enjoy the process of making glutinous rice cakes, sharing it with my family and colleagues and getting compliments.

Notes

When placing the moxa glutinous rice cakes on a plate for steaming, leave some space between the glutinous rice glutinous rice cakes, otherwise the two glutinous rice cakes will easily stick to each other after they are steamed and enlarged.

Apply a little oil on the banana leaves to prevent the glutinous rice cake from sticking too tightly to the leaves.

Eat the glutinous glutinous rice cakes while they are hot. They are fragrant and glutinous.

I believe we all understand through the above introduction. Generally, March or May is the season when large quantities of moxa leaves are put on the market. However, you should clean the moxa leaves before eating them. Or put some things you like to eat, it will be particularly delicious, but it should be eaten while it is hot, it is also very fragrant.