Ai Ba Ba

Name: Ai Ba Ba
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Fresh Mugwort; 500g Glutinous rice flour; 100g (or sticky rice noodles) wheat starch; 100g Sugar; 100g Peanut Sesame Filling; 1 tsp Edible baking soda; 1 tsp Cooking oil

by Gourmet temptation to greedy cats

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Ai Ba Ba, also known as Qing Ming Ba Ba, is a famous snack in Guangxi. Every year during the Qing Ming season, Ai Ye is fresh and green. People pick it, wash it, blanch it, chop it, and knead it with glutinous rice flour to form a dough, which is packed with peanuts, sesame, Soybeans, etc., made into a bun-shaped, flattened slightly, put in a steamer and steamed for about 10 minutes, ready to eat. The freshly released Ai Baba is tender green. When it gradually cools down, it turns into turquoise. The green color makes people want to take a big bite. It is soft, waxy, and glutinous. The faint wormwood flavor, accompanied by sweet and fragrant fillings, leaves a fragrance between the teeth and an endless aftertaste. "

Ingredients

500g Fresh Mugwort
500g Glutinous Rice Flour
100g (or sticky rice noodles) Wheat Starch
100g Sugar
100g Peanut Sesame Filling
1 tsp Edible Baking Soda
1 tsp Cooking Oil

Ai Ba Ba

1. Wash the fresh mugwort leaves.

2. Boil a pot of boiling water, add 1 teaspoon of edible baking soda (to keep the mugwort leaf green), add the mugwort leaf and cook for two or three minutes. When the leaves are softened with your hands, pick them up several times with cold water.

3. Squeeze the water from the mugwort leaves.

4. Put it in the food processor and break it.

5. Mix the glutinous rice flour, wheat starch, sugar, stir in the mugwort paste, knead the dough while adding the mugwort paste, add 1 tablespoon of vegetable oil (so that it is not sticky and easy to demould).