Around the time of the Ching Ming Festival in spring, wild mugwort leaves will grow in the fields in the countryside, in front of houses, and behind houses, with a fresh scent and pleasant color; the more you pick the young leaves, the more fragrant they will be;

(In the South Vietnamese region, mugwort is very common except during winter. In addition, there is a plant that resembles mugwort in size and appearance, which some people call "false mugwort". The two types of plants are often found together, and the easiest way to recognize them when picking them is to smell whether they have the aroma of mugwort or not. "Fake moxa cannot be used to make mochi.) The filling is wrapped into the dough with the moxa paste, like a dumpling, but then flattened and attached to each mochi with a small piece of pomelo leaf/plantain leaf, and put into a steamer basket in a ring shape;

The outside of the mochi is extremely difficult to wrap, and one way of wrapping it is different from the one described above, which is to flap a piece of dough of about 25 grams, and then press the middle of the dough with your thumbs with your clean hands at the same time, and then turn the dough with your fingers outside, and keep turning it over and over, and then press the inside of the mochi to wrap the filling, and finally press it to make the inside of the mochi. The inner circumference of the package filling, and finally pressed out of a semi-circular coat, and then carefully add filling, and finally in the original top without capping the top with a 'small tail', the technique should be extremely skillful, press the skin when it is very easy to miss the press through the thinness is the most difficult to grasp, and the ah-ma made of mochi they are like a mold printed out of the same, the surface smooth and flawless, leaving no traces of the interface, this practice made of the mochi, the surface of the mochi, the surface of the mochi, the surface is smooth and flawless, leaving no trace of the interface, this practice made of the mochi. The surface is smooth and perfect, leaving no trace of the interface, this practice is made of AIDS is larger.

Also, some mochi is wrapped out of a long strip, like dumplings, should be different regions with different practices. There is another way of cooking: deep frying. Like other Japonica or sticky rice patties can be deep fried.

A mochi has a unique fragrance and is very popular among local people, especially children and the elderly, and the occasion of making and sharing mochi often reflects the harmony and care of Hakka families.

Because of the low cost of making mochi, it takes a lot of time and effort, and before making it, families often think about which friends and relatives they want to give it to, so they give it to at least one or two families, and some of them make a few big pots of it to give it away, and those who give it to them are often very happy to keep the mochi for themselves, and mochi that's well made is especially popular.

However, when the mochi is cold, it is easy to get a hard center, so it is best to eat the cold mochi after warming it up, as it tastes sweeter and more flavorful.

Alternatively, mochi is often used for breakfast, and street stalls often sell it together with yellow mochi, which is made by frying the already steamed cold mochi in some oil over a slow fire. Guangdong restaurant morning tea stalls also have this snack, but also more fried method to get, wrapped in sesame peanut filling.

The more fragrant the mochi, the better the flavor.