1. First prepare cornstarch, glutinous rice flour, fresh mugwort sprouts, white sugar, and water. Mix the cornstarch and glutinous rice flour in a ratio of 1:1 into a large clean plate. Mix well and set aside.

2. Boil a pot of water. When the water boils, pour the fresh mugwort leaves into the pot. Do not cover it. Continue to boil until the water boils. Then take it out. Drain the water and wait for the mugwort leaves to cool down. Wring out excess water, place on a cutting board, chop the mugwort leaves into small pieces with the back of a knife, and set aside.

3. Mix the processed mugwort, glutinous rice flour, cornstarch, and sugar into a large plate. Add water to the rice flour slowly, a little at a time, add water while kneading the dough, and mix the rice flour and mugwort leaves. Mix well until dough forms.

4. Grind the fried peanut kernels and sesame seeds into coarse powder, and mix the ground peanut kernels, sesame seeds and appropriate amount of white sugar as a reserve filling.

5. Wash the banana leaves, cut them into small pieces, and spread them flat on the steamer. The banana leaves are used to hold the mugwort so that they do not stick to each other. Take a small ball like a ping pong. Knead the ball-sized dough into a cake shape, pour in two teaspoons of filling, and wrap the filling like a bun.

6. Place the stuffing-wrapped mugwort on a banana leaf and steam it in a steamer for 25 to 30 minutes.