Ching Ming Rice Cake
by Chen Yu
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. The green grass was picked in the suburbs, mainly including ramie leaves, wormwood leaves, and chicken feces vines, and also brought a few pulsatillas (sweet grass) and a small amount of cloth starter leaves. They are all green herbs for detoxification and dehumidification.
2. Bring water to a boil in a pot, pour in all the grass and add a little alkali powder to a boil, pick up.
3. The grass picked up is too cold.
4. Add an appropriate amount of water to make a juice.
5. The green juice is added to the glutinous and sticky rice flour in proportion, and then an appropriate amount of sugar is added.
6. Knead into dough.
7. Take a wooden moon cake mold.
8. The dry powder is smeared on the printing plate, which can make the dough easily get out of the mold.
9. Take a small dough and put it in the mold.
10. Flatten by hand.
11. Knock out the dough again.
12. Steam the raw noodles in a pot on high heat for 20-25 minutes.
13. After steaming, let it cool and brush with a layer of oil to prevent cracking and adhesion.
14. The finished product has a soft glutinous grass fragrance and sweetness.
