Chun Ai Biscuit

Name: Chun Ai Biscuit
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Glutinous rice flour; 100g Ai Ye; Some oil; 50g Cooked Sesame; 50g Fried peanuts; 50g brown sugar; 1 banana

by Easy to cook

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

I went fishing in the suburbs with my family on the weekend. The ridge by the fish pond was covered with verdant wormwood. My friends and I worked together to pick a small bag of wormwood. My friend told me about it while picking it. The recipes and tricks of pie gave me a lot of knowledge. . . When passing through the banana forest, I picked up a piece of banana leaf by the way. The leaf cushion for the moxa cake is perfect, anti-sticking and fragrant. The harvest is not small, and I have returned with a full load~ I have always known that Ai Ye can cook all kinds of food. It is the first time that I have really practiced making Ai Yeah.

Ingredients

Chun Ai Biscuit

1. Ingredients: glutinous rice flour, brown sugar, fried peanuts, black sesame seeds, wormwood, banana leaves

2. Brown sugar powder, peanuts, black sesame seeds are all put into the blender

3. Chop and mix evenly, set aside

4. Wash mugwort twice

5. Boil in boiling water for a while

6. Cook until broken (removes the green and astringent taste of mugwort, and is more hygienic)

7. Pick up and squeeze out the water

8. Put it in a blender and smash

9. Add glutinous rice flour, then add an appropriate amount of boiling water and stir evenly (stir with chopsticks while adding water, stir it into a snowflake shape and knead it into a ball)

10. Knead into a moderately firm dough

11. Divide into small doughs of the same size

12. Flatten to form a concave shape in the center of the dough, and put in the filling

13. Close the sides and wrap it up, then gently press to flatten it all around.

14. Cut the banana leaves into small pieces and wash them

15. Blanch again

16. Fold them all together and trim out a round cake mat with scissors

17. Spread a little edible oil on the banana leaves, put in the mugwort cake, steam over high heat for 15 minutes

Tips:
Wash the fresh wormwood and blanch it to remove impurities and astringency. Squeeze the water and stir the mugwort leaf to lighten the flavor and make the taste fresher. Spread a little cooking oil on the banana leaves to prevent sticking. After the cakes are made, they can be fried, and the various flavors are according to personal preference.