Name: Ai Li
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: A handful (about 300g) Ai Ye; 100g Glutinous rice flour; 100g brown sugar; 0.5g baking soda; 50g (peanuts) Peanuts (fresh); 50g White sesame; 25g Shredded coconut; 50g Caster sugar; 50g milk powder; 50g butter

Ai Li

by Uncle Barium who doesn't endorse

4.6 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

The temperature during the Qingming Festival is high enough, and pedestrians on the road are fainted by the sun.
If there is rain, the weather forecast is so stupid (Translation: weather forecasts are deceptive expressions).

Tomb-sweeping Festival is also called the Outing Qing Festival. It is one of the traditional Chinese festivals and one of the most important festivals at the turn of the mid-spring and late spring, which is the 108th day after the winter solstice. It is the day for worshipping ancestors and sweeping the tomb. The spring in Guangdong is humid and prone to the phenomenon of "spring sleepiness". Wormwood has a special fragrance, has the effect of restoring sleep and relieving fatigue and dampness, and has the effect of enhancing resistance. The food made of wormwood in Guangdong is really good. It couldn't be better.

This is the Ai 糍 made before going to worship the mountain the day before yesterday. This Ching Ming Festival, we only have one word here-"hot" (33℃). We will make some small snacks to worship our ancestors and give them to my grandparents and parents. Some snacks.

Ai Li

1. Put the peanuts and white sesame seeds in a tea bag and crush them, then heat them in the oven (150°C, 8 minutes), take them out after a little cold, turn them with a spatula, and reheat them (the same 150°C, 8 minutes), the rich aroma is already It's coming out~~

2. After cooling, add shredded coconut, sugar and milk powder, and stir evenly with a spatula.

3. Select the young leaves from the wormwood (the weight of the young leaves is about 50 grams), add brown sugar and baking soda to the water and blanch for about 1 minute, pick up and let cool, and chop for later use.

4. Mix the finely chopped young leaves with glutinous rice flour, add an appropriate amount of water and knead into a dough (adding a spoonful of brown sugar water will make the color better)

5. Melt the butter over water, add it to the filling made in step 2, mix well and cool into a block. Knead the glutinous rice ball into small pieces, squash it, add a proper amount of filling, wrap it and make a round.

6. Put the glutinous rice dumplings on the absorbent paper (you believe me, the orthodox status of banana leaves really cannot be shaken, but I can't buy the banana leaves TAT), and steam it for 20 minutes.

Tips:
Step 4 Cook mugwort leaves. Adding a small amount of sugar and edible alkali to the vegetables can also keep the vegetables green. Only good-looking dishes can make people have appetite ★_★
The filling in step 5 is obviously left, don't be greedy to put more fillings, or you will wear them. One of the reasons for adding butter is to make the fillings firm and not loose, easy to wrap, and also have a buttery aroma.