Main Ingredients

A handful of mochi leaves (about 300g)

100g of glutinous rice flour

Supplementary Ingredients

Butter

100g

Baking Soda

0.5g

Peanuts (Fresh)

50g of peanuts (Peanut Rice)

White sesame seeds

50g

Shredded coconut

25g

Fine sugar

50g

Milk powder

50g

Butter

50g

Method to make Ai mochi

1.

Put peanut rice and white sesame seeds in a tea bag and crush them, then put them in the oven to heat up (150℃, 8 minutes), when it cools down a bit, take them out and turn them with a spatula, heat them up again (again 150℃, 8 minutes), the rich aroma has come out~~

2.

After it cools down, add in the shredded coconut, fine granulated sugar and powdered milk, and turn them with a spatula to make them even.

3.

Select the young leaves from the mugwort (the weight of the young leaves is about 50 grams), blanch them in the water boiled with the yellow sugar and baking soda for about 1 minute, lift them up and let them cool down, chop them and set aside.

4.

Mix the chopped leaves with the glutinous rice flour, add the appropriate amount of water and roll into a dough (add a spoonful of brown sugar water will make the color better)

5.

Melt the butter over water, add it to the appropriate amount of filling in step 2, mix well and cool it into a block. Pinch the glutinous rice ball into small pieces, press flat and add the appropriate amount of filling, wrap and roll.

6.

Place the mochi on absorbent paper (believe me, the orthodox status of banana leaves can't be shaken, but I can't buy banana leaves TAT), and steam for 20 minutes under water.