1. Weigh peanuts, walnuts, cooked sesame seeds, hawthorn rolls, and sugar.
2. Peanuts and walnuts are roasted, chopped, hawthorn is chopped, and mixed to form fillings.
3. Soak the glutinous rice for 4 hours, steam it over high heat for 20 minutes, and sprinkle water for 10 minutes in the middle.
4. Put flour on a plate, cover with dry gauze and steam for 15 minutes.
5. The steamed flour is rolled out and sieved.
6. Let the steamed glutinous rice cool for a while and wrap it with moistened gauze.
7. Rub it back and forth on the panel a few times to form a sticky glutinous rice ball.
8. Sprinkle cooked flour on the panel, divide the glutinous rice ball into 20 even portions and knead them into balls.
9. Pinch the glutinous rice ball out of the nest and put it in the filling.
10. Use the tiger's mouth closing method to close the circle, wrap all the Aiwowo, and decorate the top with hawthorn slices.
Tips:Sprinkle a little water during the steaming process of glutinous rice, which will make it softer. Eat the prepared Aiwowo as soon as possible. Don't put it in the refrigerator as it will harden.
