Red Bean Moxa

Name: Red Bean Moxa
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 50g starch; 20g Ai Ye; 180g Glutinous rice flour; Some Shredded coconut; Some Red bean paste; 100g Plain Water; 100g White sugar; a little Salad oil

by Q pig baby

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

My mother taught me how to make moxa. I referenced several recipes on the Internet and combined with my own tastes to make this red bean moxa. Because the orange powder was added, it was kept in the refrigerator overnight, and it became hard when it was eaten the next day. After being heated in the microwave, it became soft again. I understand why Sister Hua told me that her glutinous rice cakes would harden because it was not pure glutinous rice flour. If it is pure glutinous rice flour, it will not harden in the refrigerator!

Ingredients

50g Starch
20g Ai Ye
180g Glutinous Rice Flour
Some Shredded Coconut
Some Red Bean Paste
100g Plain Water
100g White Sugar

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a little Salad Oil

Red Bean Moxa

1. Weigh 20 grams of Ai

2. Boil in boiling water for about 1 minute to pick up

3. Soak in cold water, about 30 minutes

4. Add 100 grams of water to the drained mugwort leaves and break them with a food processor

5. Add the mugwort juice to all the powder

6. Add the white granulated sugar crushed with a food processor

7. Cut and mix, knead into dough

8. Take 5 small pieces and put them in boiling water to cook

9. Mix cooked dough and raw dough

10. Dough and filling distribution: 20 grams each of Ai dough, 10 grams each of red bean paste

11. Take a piece of moxa dough and flatten it, wrap it with a bean paste, and round it

12. Apply a layer of salad oil

13. After the water boils, steam for 10 minutes

14. Each mori is dyed with a layer of coconut shreds

15. Put on the paper pad

Tips:
The glutinous rice cakes, which are not made of pure glutinous rice flour, will become hard after cooling, so they taste best when eaten hot.