mugwort leaves

glutinous rice flour

sticky rice flour

filling

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Steps 1

Bring water to a boil in a large pot, add a little alkali, and put in the cleaned mugwort, don't add a lid to the pot, and keep the water on a slight boil over a low to medium heat, use chopsticks to slightly turn the mugwort so that it is heated evenly, and cook until the leaves become green and dark. The leaves become green, pinch the stem with your hand, soft to a pinch to break can turn off the fire. Covering the pot during the cooking process will cause the cooked mugwort to turn yellow and not be bright in color. Putting alkali is to remove the bitter flavor in the mugwort.

Step 2

Fish out the mugwort squeeze out the water, chopped, chopped to nothing on the stem can be, so that when you finally eat the texture will be delicate, will not eat a piece of grass when eating.

Step 3

Add the glutinous rice flour, sugar, pour in the water that has just been boiled, pour it first with chopsticks to mix it thoroughly, and when the temperature drops, knead it with your hands and make it into mugwort dough. Be sure to use very hot water, so that the glutinous rice flour becomes sticky when it is hot, so that it can be formed into a good ball, and the filling can be better operated, and the finished product has a better shape and texture. Don't add too much sugar, the dough should be slightly sweet after mixing, because the filling is also sweet, too much sugar is too greasy.

Step 4

Take a small piece of the moxa dough, pinch it into a small bowl shape, put it in the palm of your hand and wrap it in the filling, seal it, shape it into a ball shape, flatten it a little bit, put some oil on the bottom surface and put it on a pomelo leaf, or you can put oil on your hand before wrapping it. The rice ball is not as malleable as the dough, so when you make it, you have to rely on the strength of pressing, squeezing, and kneading, not rubbing it in your hands, otherwise it will fall apart and leak the filling.

Step 5

After doing a good job on the, cold water rack pot steaming, half an hour after the water boils you can eat.