1. Ingredients needed.
2. Pick the young leaves of Ai Ye, wash them and blanch them in water.
3. Put the blanched mugwort leaves into the food processor and add a bowl of water.
4. Beat into juice.
5. Pour the mugwort juice and white sugar into the glutinous rice flour.
6. It is a little harder when it is mixed into a dough. The dough is too soft and has a lot of water, and it is easy to deform when steamed.
7. Bake the egg yolks in an oven for 15 minutes in advance, and wrap the egg yolks with red bean paste. Each bean paste is about 10 grams, and when the egg yolk is used up, pure bean paste is about 15 grams on average.
8. Take a dough, about 25 grams each, and wrap the bean paste.
9. It doesn’t matter if the epidermis is a little cracked, it’s smooth and no cracks after a few turns of the palm of your hand.
10. Prepare the plate well. Generally, the glutinous rice will not become larger, and the distance does not need to be too wide.
11. Add the water to the boil and steam for eight minutes on high heat.
12. Out of the pot.
13. Yes, it's delicious, sweet and delicious.
14. Finished product.
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