1. Pick and wash mugwort.
2. Put water in a pot to boil, add mugwort and blanch it out.
3. Too cool water to keep the green of mugwort.
4. Put it in a food processor to make a juice.
5. Put the wormwood juice in a pot and boil.
6. Mix glutinous rice flour and flour (ratio 1:1).
7. Put the boiled mugwort into glutinous rice flour and knead it into a dough, cover it with a damp cloth and let it dry for half an hour.
8. Roll the wormwood dough into slices about 3mm thick.
9. Use a small dish to press out the disc.
10. Put the sweet-scented osmanthus bean paste and taro paste filling and wrap it into a sugar triangle.
11. Put it in a basket, bring the SAIC to a high fire, and steam for about 15 minutes.
12. It is slightly cooler and ready to eat as soon as the heat is exhausted. The sweet and soft green balls have a different taste.
Tips:The steaming time depends on the size of the youth group for flexible control.
