Wormwood Cake
1.
(Fresh wormwood processing method: put the cleaned wormwood in boiling water with a small amount of lime and boil until it is soft, remove and wash two to three times, squeeze the excess water, break it with a blender, and freeze in small bags.) Take one Add a small package of wormwood pulp to a bowl of water and boil until boiling, add a tablespoon of sugar.
2.
Pour the peanuts into the pot, stir-fry them on low heat until they fall into the pot with a crisp sound, take them out and let them cool, peel them, put them in a mixer, and mix them with white sugar in a one-to-one ratio.
3.
Wash the banana leaves and cut them into palm-sized squares.
4.
Pour the wormwood pulp into a basin while it is hot, add glutinous rice flour while kneading. Add the glutinous rice flour to the dough to be soft and not wet. Then knead the whole dough for about 20 minutes until it is soft and does not stick to your hands.
5.
Rub peanut oil on the palm of your hand, take a small dough and knead it into a dough, and use two thumbs to make a nest in the middle.
6.
Put in a spoonful of peanuts, and tighten the upper mouth like a bun. If there is any excess, you can pinch it off to prevent the top layer from being too thick.
7.
Arrange the dough to a flat shape, add oil on both sides and place it on the banana leaves that have been spread in the steamer (Zongye and lotus leaves are also acceptable, they will have a delicate fragrance). Steam in a steamer for ten to fifteen minutes, first on high heat and then on low heat. The longer the steaming time, the more the powdered sugar will melt into sugar water, depending on personal preference.
8.
Take it out, place it alone, and let it cool before serving.
Tips:
When mixing with flour and kneading dumplings, the flour is easy to stick to your hands, and a little more oil on the palms won’t work~ When making glutinous rice cakes, the dough will dry out after a long time, and it will become soft again after a few more kneadings.
