Peanut Sesame Mugba
by Haiko Lingling
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Fresh mugwort leaves, soak for one hour
2. Boil water, add a teaspoon of edible alkali, put the mugwort leaf in it and cook for 5 minutes, drain it and put it in cold water, after cooling, put it in a cooking machine to make a puree, add glutinous rice, sticky rice, and a tablespoon of sugar, mix Evenly, and into dough
3. The dough was set aside awake. Prepare the filling: fry peanuts until fragrant, break them with a food processor; add sauteed sesame, coconut, sugar (depending on personal taste), and mix well
4. I washed the banana leaves, I also used a few baba leaves and let them dry for later use
5. The glutinous rice dough is squeezed into the same big ball
6. Pack the small balls with fillings, knead them into dough, (brush a little oil to prevent cracking), press the pattern with a cake mold, and place it on the banana leaf
7. Also packed some bigger ones
8. Steam in a pot on cold water for 12 minutes, it's out of the pot
9. The big dough needs to be steamed for 15 minutes, the aroma is tangy, and it’s out of the pot
10. Snacks for the Qingming Festival
