The ratio of Amygo glutinous rice flour and sticky rice flour is 1:1.

Ami fruit is a specialty snack found in Jiangxi, northern and southern Jiangxi. The methods are different, and the material used is mugwort. During the Qingming Festival, mugwort is luxuriant and it is also the peak season for making Amy fruit. Every year in March of Yangchun, Hakka people like to make mugwort rice fruits to thank Guanyin Bodhisattva and entertain guests. This product has smooth skin, green color, fragrant fragrance, sweet and bitter taste, soft and tough texture.

Tips for making Amy fruit:

1. The ratio of mugwort, rice flour and flour is flexible and can be adjusted by yourself. But it is not recommended to add too much flour.

2. If you have a food processor, it will be much more efficient and easier. Do not use a food processor to crush or chop.

3. The freshly cooked hammy fruit is very soft and will harden after a while.

4. Some recipes say that cooking alkali/baking soda should be added when cooking mugwort to keep it green and remove the bitter taste.