Wormwood Cake

Name: Wormwood Cake
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 75g Ai Ye; 90g Glutinous rice flour; 60g Sticky rice; 38g starch; 120g water; 140g Homemade peanut filling; 30g American almond flour; 30g White sugar; 10ml olive oil; 10g Cooked glutinous rice flour

by Xiaoyingzi Gourmet

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

My friends go out to pick wild vegetables. The purpose is to dig some shepherd’s purse, but this year’s drought is not cold, and there has been no decent snow since winter, so the shepherd’s purse in the earth is full of flowers, and there is a shortage of water in the drought. Shepherd's purse is not long but small and small, and I haven't dug much in one afternoon. But this outing didn't come in vain. I accidentally discovered that there were a lot of fluffy tender leaves of mugwort that had just emerged. This unexpected harvest was really happy. Wormwood can be combined with glutinous rice flour to make glutinous rice cakes. It can also be used in recipes such as "Moxa leaf tea", "Moxa leaf soup", and "Moxa leaf porridge" to enhance the body's resistance to diseases.

Wormwood Cake

1. Wash the mugwort and let it boil in a pot of boiling water for about half a minute, remove it and let it cool in cold water

2. Put the hot mugwort leaves into the cooking mechanism and add about 40 grams of water to mud

3. Put water in the pot to boil, put the orange powder in, and turn it into a flocculent

4. Put all the powders together and stir evenly and put on the wormwood juice

5. Jaw into a smooth dough and wake up for 20 minutes

6. Make peanut fillings: fry the peanuts in the pan, let cool and peel them, put sugar in the grinding cup of the food processor

7. Ground into powder

8. Put the beaten peanut filling and almond flour in a container and put olive oil

9. Put the cake powder (cooked glutinous rice flour) and mix evenly

10. Divide the awake dough into 35 grams each, and divide the filling into 20 grams each

11. Take a dough and knead it into a nest with water

12. Put a peanut filling

13. With the help of the tiger’s mouth, pull up and tighten the mouth.

14. Round, the skin of the wrapped dumplings is dipped in olive oil and coated to prevent drying

15. Boil water in a pot, put zong leaves on a bamboo basket, put the dumplings on high heat and steam for 9 minutes until cooked

Tips:
The addition of water depends on the hardness of the dough. You can reserve 10 grams of water in advance. It should be because the wormwood has been blanched and contains water. There is a difference between dry water and dry water by hand. Generally speaking, the softness and hardness of the dough and dumpling-making noodles are about the same. As for the filling, it's more casual, you can put whatever you like.