Ai Yeba
by Miss Yang's Kitchen
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Wash the fresh moxa leaves that have just been picked from the tender leaves
2. Blanch the cleaned young mugwort leaves with hot water, in order to make it better blend into the glutinous rice flour, the blanching time will be longer! Then take out the blanched mugwort leaves and run in cold water. This is generally best to soak overnight, so that the bitterness of mugwort leaves can be removed!
3. Squeeze the moxa leaves that have been soaked overnight and chop them
4. Mix the glutinous rice flour with the chopped mugwort leaves and set aside for later use
5. Put the fresh banana leaves in a pot and boil for a while. The boiled banana leaves are particularly flexible and will not split easily when they are wrapped. The boiled banana leaves can be placed in a pot to let it cool naturally
6. Put the peanuts in the wok and stir fry, remember not to put the oil, the sesame seeds should also be cooked
7. Let the fried peanuts cool and then peel them, break the peeled peanuts and sesame seeds with a food processor, add white sugar and brown sugar powder to mix, so that the filling is done
8. Take the kneaded moxa glutinous rice ball into a half fist size, wrap the prepared sugar filling inside and round it, and finally wrap it with banana leaves!
9. In this way, Ai Yeba wrapped in banana leaves will taste much softer than the usual slogan that only puts the leaves underneath, and it is also convenient to store. Just tear the leaves when you eat!
