Required materials:
Two handfuls of moxa leaves, 500g of glutinous rice flour, peanuts, sugar, cooking oil
Practice steps:
1, fresh and tender green moxa leaves cleaned. Boil water in a pot, blanch the leaves, cook for 3-5 minutes and then fish out
2, soak in water overnight, change the water two or three times halfway through, so that the bitter taste of mugwort is removed, and the fragrance of the leaves themselves is still very strong.
3, ready to peanut filling (can also be other favorite filling). Peanut rice in the air fryer 180 ℃ fried 5 minutes, cooled and crushed, add sugar and mix well and spare.
4, mugwort leaves from the water, squeeze out the water, cut into pieces, small pot add a small amount of water (not over the mugwort leaves on enough), high heat boil and then cook for 3 - 5 minutes.
5, prepare the container to pour glutinous rice flour, add a few spoons of sugar. Freshly boiled mugwort leaves and water, pour it in together, stirring with chopsticks while pouring. It's very hot, so don't burn your hands.
6. While the dough is still warm, knead it until it is smooth and soft, then divide it into small equal-sized balls. Use the extra flour to prevent sticking
7: Squeeze the dough into a nest with your hands, add a tablespoon of peanut filling, squeeze the edges and wrap it around to form a ball.
8. After wrapping, cut out a suitable size of baking paper, dip the finished pastry into a little oil, and flatten it on top.
9, into the steamer, high heat steam can be. See the expansion of the arch is cooked.
10, steamed mochi dark color, crystal clear, exuding a tempting aroma. Bite a mouthful, quite delicious, or the taste of childhood, or mom's taste ~