Steamed Red Bean Paste with Mug Yew

Name: Steamed Red Bean Paste with Mug Yew
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Ai Ye; 1000g Glutinous rice flour; 500g Sticky rice; Some Red bean paste; Some Sugar; Some Vegetable oil

by Blue southern hemisphere

5.0 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

This mugwort cake was made a few months ago. Because I didn’t master it when mixing the flour, the steamed effect was relatively poor and it didn’t form. Although it did not affect the taste and taste of the meal, I personally felt that it failed. In the computer. Recently I came back from China and didn't cook much, so I turned it out. Mugwort is said to have many benefits, so I planted some of my own and it was convenient to use. "

Ingredients

Steamed Red Bean Paste with Mug Yew

1. Prepare the ingredients: mugwort, glutinous rice flour, sticky rice flour, red bean paste.

2. Stir the glutinous rice flour, the rice flour, and the appropriate amount of sugar.

3. The water in the pot is opened to the boil of the mugwort leaves.

4. Boil the mugwort leaves until soft and rotten.

5. After cooling slightly, put it in a blender and stir to drain the juice.

6. Then pour the mugwort juice into the powdered container and stir.

7. Knead into dough.

8. Make a potion and pack in an appropriate amount of red bean paste.

9. Then put it in the mold and pour it out.

10. Pour an appropriate amount of water into the pot and heat it over high heat. Put the formed mugwort cakes into the steaming rack, cover with a lid and steam on high heat for 20 minutes.