1. Preparation materials: 200 grams of mugwort (also called mugwort, tender mugwort is used to make it soft), 400 grams of water-milled glutinous rice flour, 50 grams of fried peanuts, 50 grams of fried sesame seeds, and appropriate amount of white sugar.

2. Kneading noodles: Boil water, put the washed mugwort into the pot, cover it after turning green, and cook until thoroughly cooked. (The level that can be rubbed with hands is appropriate)

3. Take out the mugwort from the pot, drain the water and put it on the cutting board to smash it. You can also cut the mugwort into small sections and cut it into pieces. Put the mugwort into a blender, mince it and make green juice.

4. Pour the beaten green juice into the prepared glutinous rice flour, and you can roll the mugwort cake dough. After kneading the dough, twist it into small balls of equal portions and set aside.

5. Make the filling: stir-fry peanut kernels and sesame seeds over low heat. After frying, mash the peanut kernels and sesame seeds. Mix the ground peanut kernels, sesame seeds and white sugar evenly and set aside.

6. Filling: Flatten the divided small dough, put the filling inside, and shape it into a circle, dumpling or other shape.

7. Steaming: Put the mugwort cake embryo into the steamer, steam it for 20 minutes and then it is ready. The delicious mugwort cake is ready.