Moxa leaf glutinous rice dumplings are called "Qingtuan" here. It is a traditional snack that must be eaten before and after the Qingming Festival. As a classic snack in the Jiangnan area, the traditional method is to use mugwort juice or cooked and chopped mugwort leaves. Mix it with glutinous rice noodles to give the dough its own green color, divide it into small portions, wrap it with bean paste filling, and steam it to create the classic red bean paste green dumpling.

Mugwort is a seasonal ingredient and can only be harvested from March to May every year. In the later period, because the mugwort leaves are older, it is not suitable for making mugwort glutinous rice cakes. As a relatively simple method of making it at home, we can choose dried mugwort leaf powder instead of fresh mugwort leaves. This way, we can make it whenever we want to eat it, without being restricted by the season.

When I make moxa glutinous rice cake (green dumpling), I usually add some sticky rice flour in addition to glutinous rice flour, and blanch it with hot water (scalding method) to gelatinize the flour to increase the texture. Toughness of the dough. Sticky rice flour itself has no stickiness, and can also be used to reduce the stickiness of glutinous rice flour, keeping the texture soft and glutinous while making it delicious and non-sticky to the teeth. This method, which is a change from the traditional recipe, has made mugwort glutinous rice cake (Qingtuan) that has been unanimously recognized by the family.

I will share the method with you below, hoping to give you some reference!

Ingredients: (14 pieces)

Mugwort powder: 8g, warm water (for mugwort powder): 90g, glutinous rice flour: 150g, lard: 15g,

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Chengfen (wheat starch): 45g, boiling water (for cornstarch): 100g,

Warm water (for adjusting the hardness of the dough): appropriate amount. Bean paste filling: 280g.

1. Slowly dissolve mugwort powder with warm water and stir evenly.

2. Pour boiling water into the powder all at once, stir continuously, and scald it until it becomes translucent. This step is called "scalding the noodles". The flour is gelatinized, which can increase the toughness of the dough.

3. Pour the glutinous rice flour into the glutinous rice flour, first pour in half of the mugwort juice, and stir evenly. Then slowly add the remaining mugwort juice and slowly knead the dough into shape. If the dough does not form a ball, add appropriate amounts of warm water until it becomes a smooth dough that does not stick to your hands.

4. Slowly knead the lard into the dough and let it be completely absorbed.

5. Roll the dough into a long strip, cover with plastic wrap and rest for 20 minutes.

6. Divide the dough and bean paste filling into 14 portions, wrap the fillings in each portion and roll them into balls, seal them downwards, and try to repair the cracks, otherwise they will easily crack when steamed.

7. Place the green dumplings in the steamer, brush the surface with lard, turn the steamer on high and steam for 15-20 minutes.

8. Immediately after taking out the oven, brush another layer of lard on the surface to prevent drying and cracking. After cooling slightly, wrap each one with plastic wrap.

1. Different brands of glutinous rice flour and rice flour have different water absorption properties. During the process of kneading the dough into a ball, the additional warm water should be added slowly. It depends on the actual situation. The final dough will be It is neither soft nor hard.

2. If the green dough is out of shape, deformed or collapsed, there are generally two situations: the mugwort dough is too soft or the steamer is not well sealed, and the water vapor refluxes causing the green dough to grow. If the embryo gets wet, the final product will not look beautiful. Solution: Finally, adjust the amount of soft and hard warm water for the dough and add it slowly. The steamer can be wrapped with a large piece of gauze to prevent water vapor from flowing back.

3. Brush lard twice to prevent the surface of the green dough from cracking and drying. Don’t forget it!

4. The steaming time of the green dumplings depends on the actual situation. If the green dumplings are larger than mine, it is recommended to increase the steaming time.

This is how I make "Ai Ye Ciba". If you like it, hurry up and learn it. I believe you will make it better than me!

Friends, how do you make mugwort glutinous rice cake in your hometown? Welcome to share your exclusive food experiences in the comment area! Welcome to communicate and experience traditional Chinese food and culture!

mugwort leaves. It grows in March in spring, and the best time to pick it is around April, around Qingming Festival, when the leaves are the most tender.

Mugwort leaves have high medicinal value and can be eaten or used externally. Mugwort leaves have the effects of regulating qi and blood, warming meridians, removing dampness and cold, relieving cold pain, etc.

In our south, mugwort leaves are usually served as an ingredient on the dining table. Mugwort leaves can be made into: mugwort leaf omelette, mugwort cakes. These are relatively common to see.

We Hakka people pick mugwort leaves in March and April, when they are at their tenderest, and use them to make mugwort cakes.

The production method is also relatively simple.

1. Wash the relatively tender parts of the picked mugwort leaves and set aside.

2. For the fillings of Ai Ci, we usually use peanuts, sugar and sesame. Crush the peanuts for the fried meat. You can use a food processor, but don't crush them too much. A grainy texture is best. Stir the crushed peanuts and candied sesame seeds evenly and set aside

3. Boil water in a pot with the washed mugwort leaves, add the mugwort leaves, blanch them for one minute and take them out.

4. Put the removed mugwort leaves into a food processor, add a little water, and beat into mugwort leaf juice.

5. Pour mugwort leaf juice into glutinous rice flour (add a little sticky rice flour to the glutinous rice flour) and knead repeatedly to form a dough.

6. Divide the dough into small balls, then wrap the small balls with fillings and shape into balls.

7. Place the kneaded small balls into a pot of boiling water and steam them until cooked.

I believe many people in the city have never made mugwort glutinous rice cake themselves, right? Now I will introduce to you how to make mugwort glutinous rice cake, so that you can put it to use next time the mugwort leaves are growing.

The first thing we need to know is what is needed to make moxa leaf glutinous rice cake. The materials needed to make mugwort glutinous rice cake include fresh mugwort leaves, glutinous rice flour, rice flour, brown sugar, peanuts, and rice dumpling leaves. These are several foods that are necessary for making mugwort glutinous rice cake every time.

The first thing to deal with is these fresh mugwort leaves. We need to wash the picked mugwort leaves, and then put them in the pot to cook. When cooking, they must be boiled and cooked. After finishing, you need to soak it in cold water. Only in this way can the bitterness in the mugwort leaves be removed.

mugwort glutinous rice cake is a traditional snack in the south. In some places, there is a custom of eating mugwort glutinous rice cake during the Qingming Festival and Dragon Boat Festival. Mugwort glutinous rice cake has a unique taste and has certain health effects.

Moxa leaves have the effects of dispersing cold and relieving pain, warming menstruation and stopping bleeding, dehumidifying, antiperspirant, anti-fetal, regulating menstruation, etc. Mugwort rice dumplings have a therapeutic effect on patients with spleen and stomach deficiency, reduced appetite, diarrhea and shortness of breath caused by qi deficiency, and abdominal distension during pregnancy.

Glutinous rice has astringent effect, so mugwort glutinous rice cake is also suitable for patients with frequent urination and spontaneous sweating.

Let’s talk about how to make mugwort glutinous rice cake

Pick an appropriate amount of fresh moxa leaves and wash them thoroughly. Boil water, pour mugwort leaves into the pot and blanch until thoroughly cooked. Take it out, pour it into cold water, rinse it clean, and then squeeze out the water with your hands to remove the bitterness of the mugwort leaves.

2. Chop the blanched mugwort leaves into small pieces. The more chopped the better. If you have a juicer, it is best to use a juicer. Pour the mugwort leaves into the juicer and add an appropriate amount of sugar to squeeze them into juice. . Adding sugar in this way makes it easier to mix. Otherwise, you need to add an appropriate amount of sugar when kneading the glutinous rice flour, so that the glutinous rice cake tastes delicious.

Third, mix mugwort leaf juice with appropriate amount of glutinous rice flour and knead it into glutinous rice cake. Pay attention to the amount of glutinous rice flour to ensure that it can be formed, and add it as appropriate. If the water is too little, add water to avoid too much mugwort leaves, which will affect the taste.

Fourth, knead the mugwort glutinous rice, and then wrap the fillings. You can make bean paste filling, sesame filling, meat filling, whatever you like. Wrap them one by one, shape them into round cakes, and put them in the prepared steamer. It is best to use a rice dumpling leaf to pad them to prevent them from sticking.

Fifth, after wrapping the moxa leaf glutinous rice cake, steam it in a pot. Steam it over high heat for about 15 minutes and it will be cooked. Try it until the moxa leaf glutinous rice cake is soft and fragrant. Then you can start eating.

I make a lot of moxa leaf glutinous rice cakes every year. They are really delicious and the method is not complicated. The process is as follows:

Wash the moxa leaves, blanch them, and take them out. Drain the water and crush it with a juicer.

Stir two spoons of glutinous rice flour and water evenly, put it on the fire and cook, stir while cooking, don't let it get mushy, pour it out and mix it with the other glutinous rice flour, which can be understood as kneading the dough. .

When I make mugwort glutinous rice cake, my favorite fillings are peanuts, sesame seeds and brown sugar, both of which are indispensable.

The most important thing about whether the glutinous rice cake is delicious or not is the filling. Saute and crush the peanuts and sesame seeds separately, and mix them with the brown sugar.

Next, wrap the mixed glutinous rice noodles with fillings according to your preference, and that’s it.

My habit is to put grapefruit leaves under the cake. If you don’t have grapefruit leaves, you can put banana leaves. However, grapefruit leaves are particularly fragrant and delicious.

There are many kinds of mugwort. The mugwort used to make glutinous rice cakes is not the mugwort used for moxibustion. Make no mistake. The picture in the article is the mugwort used to make glutinous rice cakes.

First pick it from the ground or field, remove impurities and wash it! Put it in a pot and boil it (add some soda ash water), pick it up and form it into a ball, then put it in a stone mortar, add ginger and salt, mash it, and pick it up.

Second, use the pounded mugwort, mix it with the rice milk pushed by the stone mill (or beater), put it in the pot, then rub and mix until it is tough, and it can be eaten cleanly. .

Third, wrap moxa glutinous rice cake. There are many kinds of toppings for the bag! There are spring bamboo shoots and pickled cabbage buns (dumplings), eggplant and pickled bamboo shoot dumplings (dumplings), red and white potato shredded potato buns (dumplings) and more! You can also make sugar packets: peanut candy packets, black sesame candy packets, etc.!

After all the above is done, you can put it in the steamer basket, put it in the pot and steam it until it is cooked! Feel free to eat the fragrant and delicious mugwort cakes

In March, mugwort leaves are fragrant, and it’s time to make mugwort cakes again. After several spring rains in the next year, clumps of mugwort will spring up like bamboo shoots in the fields, beside ditches, and in free land. At this time, the mugwort is fresh and strong, and it is the best choice for making mugwort glutinous rice cakes. Good material. Carrying a small basket, I walked slowly along the path in the field. When I saw mugwort, I lowered my head and picked the tenderest part of the leaves. Soon the small basket was full, and I could go home to make mugwort cakes!

Step 1. Pour out the mugwort from the basket and pick it again, leaving only the young leaves and stems. Wash it repeatedly with clean water several times to remove the soil and impurities, then put it in the pot and cook it. Cook for twenty minutes. The mugwort leaves must be boiled very well before they can be used to make noodles. Remove the boiled mugwort leaves and dry them out for later use.

Step 2. Chop the moxa leaves with a knife, pour glutinous rice flour into the basin, add appropriate amount of sugar, and mix evenly. Make a hole in the middle, add the chopped moxa leaves, add appropriate amount of water, and knead into a dough. Let the dough rise for fifteen minutes and set aside.

Step 3. Saute the peanuts, crush them until fragrant, mix in sugar and make the filling. Divide the dough into evenly sized portions of the same size, wrap in crushed peanuts, and form into dumplings.

Step 4. Place the honey pineapple leaves in a steamer, brush them with a layer of oil, place one dumpling on one leaf, and four dumplings on one steamer. When it's done, steam it, and the moxa glutinous rice cake is ready.

March is the season of spring, spring is the season of mugwort, mugwort is our season, just make it if you like it!

In this season, mugwort is the most tender, making it the most suitable for making mugwort cakes.

First go to the fields to pick a handful of mugwort, wash it with clean water when you get home, boil water in a pot and put the washed mugwort (if you make a lot at one time, you may not finish it to prevent the next time) If it is steamed again, it will turn yellow easily, so we can add edible alkali when blanching. It doesn’t matter if you don’t add it.) After blanching, take it out and soak it in cold water, grab the balls and squeeze out the water.

2. To turn mugwort into pulp, you can use a stone grinder or wall breaker. Take an appropriate amount of glutinous rice flour, add mugwort slurry, and mix into a smooth dough.

3. When it comes to filling the fillings, you can wrap them with bean paste, brown sugar, peanuts, sesame seeds, or just white sugar. If you like salty food, you can also wrap your favorite fillings. Be sure to use leaves as the bottom. Zongzi leaves, banana leaves, mulberry leaves, and loquat leaves can all be used.

The last step is to steam it in a pot. It will be ready to eat in ten to fifteen minutes over high heat.

I feel hungry after answering this question. As a foodie, I need to take practical actions and go pick mugwort...

Today I just made moxa leaf daddy!

Let me tell you one thing. Boil the young mugwort leaves in filtered lime water or fire ash water until the stems can be cut off with your hands. Then pick up the cold water and rinse them with cold water. When there is no bitter taste, squeeze out the water and chop finely. Then steam the soaked glutinous rice into glutinous rice, pound the glutinous rice into glutinous rice cake, add chopped mugwort leaves and pound evenly to make glutinous rice cake, and wrap it with peanut sesame candy filling. There is no picture, but the moxa leaf glutinous rice cake made in this way is green in color, fragrant and delicious.