Main ingredients

300 grams of glutinous rice

90 grams of flour

Accessories

Walnuts

30g

Peanuts

30g

Hawthorn rolls

40g

Sesame

10 grams

White sugar

60 grams

How to make Aiwowo

1.

Weighing Measure peanuts, walnuts, cooked sesame seeds, hawthorn rolls, and sugar.

2.

Roast the peanuts and walnuts, chop them finely, chop the hawthorns, and mix them evenly into the filling.

3.

Soak the glutinous rice for 4 hours, steam over high heat for 20 minutes, and sprinkle with water during the middle 10 minutes.

4.

Put the flour on a plate, cover with dry gauze and steam for 15 minutes.

5.

Crush out the steamed flour and sift it.

6.

Let the steamed glutinous rice cool for a while and wrap it in wet gauze.

7.

Knead it back and forth on the panel a few times to form a sticky glutinous rice ball.

8.

Sprinkle cooked flour on the board, divide the glutinous rice dough into 20 even portions, and roll into balls.

9.

Pinch the glutinous rice ball into a small nest and add the fillings.

10.

Use the tiger's mouth closing method to make a round shape, wrap all the moxa wowo, and garnish the top with hawthorn slices.