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1. Use a wall breaker to break the hot cooked mugwort leaves.
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2. Stir together the crushed mugwort leaves and glutinous rice flour.
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3. I squeezed a piece and squashed it, put brown sugar or minced meat, I made two flavors, then rounded it, and put it in tin foil. This is to prevent the moxa kueh from collapsing or sticking to the pot. In order to distinguish, the medlars are filled with brown sugar, and the others are filled with meat.
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4. Steam for 20 minutes.
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Tips:Wrap the moxa kueh in tin foil to avoid collapsing.