We all know that in the south, there are a lot of snacks with southern characteristics, and mugwort cake is a popular delicacy in Guangxi. It tastes particularly delicious, but many people don’t know how to make it.

Now we should take a look at how to do this.

March to May every year 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, add an appropriate amount of glutinous rice flour, add an appropriate amount of sugar water and mix the noodles together (I use 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 burn easily. Therefore, when frying the sesame seeds, stir fry constantly and turn the heat down a little.

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~The mugwort glutinous rice cake is out of the pot. My mouth is watering when 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 in Guangzhou. It was very enjoyable. I really enjoyed the process of making glutinous rice cake.

, as well as share it with family and colleagues and get compliments.

Precautions When placing steamed moxa glutinous rice cakes on a plate, leave some space between the glutinous rice cakes, otherwise they will easily stick to each other after being steamed and enlarged. Apply a little oil on the banana leaves to prevent the glutinous rice cakes from sticking too tightly to the leaves.

Eat the glutinous rice cake while it's hot, fragrant and glutinous.

Through the above introduction, I believe we all understand it. Generally, March or May is the season when large quantities of mugwort are put on the market. However, when eating this mugwort, you should clean it, or put some of it on top that you like.

Some of the things you eat are very delicious, but you should eat them while they are hot, as they are also very fragrant.