1. Fresh mugwort leaves, washed.
2. After blanching the water, chop it into puree, add some sugar according to personal taste while it is hot, and it is better to make it into juice directly with a cooking machine.
3. Add appropriate amount of glutinous rice flour and sticky rice flour, about 2:1.
4. Knead into a ball.
5. Wrap the black sesame stuffing from the dumplings last time and roll them into small balls.
6. The glutinous rice balls of mugwort are divided into small doses, rounded and flattened, wrapped in black sesame filling and rounded.
7. When steaming, the corn leaves can be matted to prevent sticking. And easy to clean.
8. Let it cool for a while and it's ready to be eaten, with some sugar, without the bitter taste of grass, and a slight fragrance.
