The weekend is here again, and you will see many people picking mugwort leaves on the fields beside the rural areas of Zhuzhou.

Why are they picking mugwort leaves?

Of course, it is to make moxa leaf glutinous rice cake, a special delicacy in rural areas in the south.

This is a favorite food of Southern women.

Mugwort glutinous rice cake tastes soft and smooth, and has the effects of warming menstruation and stopping bleeding, preventing miscarriage, and repelling cold.

Today’s young people generally only know how to eat mugwort glutinous rice cake but not how to make it. Here’s how to make it, save it now!

1. The preparation materials require fresh moxa leaves, glutinous rice flour, rice flour, brown sugar, peanuts, and rice dumpling leaves (used to hold the moxa leaf glutinous rice cakes).

2. Wash the mugwort leaves, put them in a pot and cook until they are thoroughly cooked.

Take it out and soak it in cold water several times to remove the bitter taste.

3. Take out the mugwort leaves and chop them with a knife or crush them with a juicer.

4. Mix glutinous rice flour and sticky rice flour in a ratio of 7:3, add chopped moxa leaves, mix well, and knead into a dough.

5. To make the filling, stir-fry the peanuts, chop and remove the coating, and mix well with the brown sugar.

6. Divide the dough into small pieces, then knead it into a flat shape. Use your hands to make a nest, like a bowl, put the filling in and wrap it tightly.

Remember: wrap tightly without any gaps, otherwise the sugar will flow out during steaming.

7. Use the rice dumpling leaves to hold the glutinous rice cake and put it into the steamer. Be careful to leave some space, otherwise it will be difficult to take it out.

Steam for about fifteen minutes, turn off the heat, wait a few minutes before uncovering, take it out and eat.