1. Prepare the ingredients and soak the rice for 6 hours.
2. Put plain flour in a bowl, cover with plastic wrap, and steam for 15 minutes in a steamer.
3. Add water to the pot and blanch the soaked rice for 1 minute, then remove it quickly.
4. Take a clean cloth and wrap the rice in the dry water.
5. Put it in a cage and steam for 20 minutes. (Steamed)
6. Take the steamed rice and put it in a larger bowl.
7. Add appropriate amount of boiling water, and use a rolling pin to beat the rice until it is strong (not too bad to prevent sticking to the teeth). Cover the stirred rice with a damp cloth and let it cool for later use.
8. Chop the cooked peanuts with a knife (don’t chop too much)
9. Cut the hawthorn cake into small pieces.
10. Put the sugar, cooked flour, and sesame seeds in a bowl.
11. Add hawthorn diced, peanut diced, and rose sauce and stir evenly. Knead the well-mixed filling into a filling mass.
12. Roll the freshly steamed flour with a rolling pin, take out the dried glutinous rice, put it on the cooked flour, and knead it into strips.
13. Divide into a dose of the same size.
14. Squeeze the gripped agent flat. Put the dough stuffing on the flattening agent.
15. Slowly wrap it up with your hands to form a ball. Just add hawthorn grains to decorate.
Tips:1. The steamed flour is used as hand flour, and some stuffing is added to make the stuffing into a dough. The steamed flour will become hard, so use a rolling pin to crush the flour.
2. Jiangmi needs to be blanched in boiling water for a shorter time and can be fished out with some raw cores.
3. When steaming the rice, control the water content to dryness, and be sure to wrap the rice with a pan and steam it. The time should not be too long, otherwise the glutinous rice will be too soft and rotten to affect the taste.
4. Jiangmi should not be beaten too badly, otherwise the taste of Aiwowo made will stick to the teeth.
5. The amount of sugar can be added at the discretion of one person.
6. The traditional Aiwowo filling is made of sweet-scented osmanthus sauce. I added rose sauce this time.
7. Aiwowo is suitable for eating and making now, it will harden after long time and affect the taste.
