1. Pick out the old leaves of the fresh mugwort leaves, wash them, put them in boiling water and blanch them out, let them cool, and mix them with a juice cup until they are broken.
2. Stir the cooked peanuts and cooked sesame seeds, add sugar and set aside. Pour the mugwort juice into the glutinous rice flour and knead it into a ball. Put a little oil on your hands to make the dough more fit.
3. After the water in the steamer is boiled, put the cake on the high heat for 15 minutes and turn off the heat. After 5 minutes, take it out and put it on a plate.
