Coconut Peanut Sesame Ai Ba Ba

Name: Coconut Peanut Sesame Ai Ba Ba
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 600g Fresh Mugwort; 600g Glutinous rice flour; (Or orange powder) 150g Sticky rice; 30g Sugar; 120g Shimizu; 150g Peanut Sesame Sugar Filling; 2 tsp Cooking oil; 1 tsp Edible baking soda

by Gourmet temptation to greedy cats

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

During the Ching Ming Dynasty, Ai Baba is everywhere on the streets and alleys. Every household makes them by themselves or buys them at supermarkets and vegetable markets. They are soft, sweet and sweet, and they are deeply loved by people. The Ai Ba Ba made today is coated with coconut paste and has a unique taste. "

Ingredients

Coconut Peanut Sesame Ai Ba Ba

1. Boil a pot of boiling water, add 1 teaspoon of edible baking soda (to keep the mugwort leaves green), add the washed mugwort leaves and cook for 2-3 minutes. When the leaves are softened with your hands, pick them up several times with cold water.

2. Squeeze the water from the mugwort leaves.

3. Put the mugwort leaves and water into the food processor and break them.

4. Mix glutinous rice flour, sticky rice flour, sugar, and edible oil, stir in mugwort paste, and knead into a dough.

5. Divide the kneaded dough into several equal parts, wrap the filling like glutinous rice balls, knead it round, and pad a zong leaf to prevent sticking.

6. Put it in the steaming tray and steam for 10 minutes on high heat (adjust the steaming time according to the size of the noodles).

7. When it is out of the pot, remove the zong leaves underneath while it is hot, and wrap it in coconut paste. It can be eaten directly without the coconut paste.