-
1
This is beaten and heated mugwort. I forgot to take pictures before. Wash the mugwort and blanch it in boiling water. After it cools down, add water and put it in a mixer to grind it. Steam it over water before mixing it with the dough, because glutinous rice flour will become sticky only if it is scalded in boiling water. The dough will not dry out and is easy to work with. -
2
Pour the mugwort velvet into the flour while it is hot. I added about 150 grams of sticky rice flour to a pound of glutinous rice flour. Too much sticky rice flour is not sticky enough, and too little will make it too sticky. Teeth are sticky. -
3
Wear gloves first and cough the powder into a ball. During this period, be careful to add less water, that is to say, do not pour the mugwort in at once. If it is too bad, it will be troublesome to add powder. -
4
Finally, knead into a dough of moderate hardness and softness. -
5
Fry the peanuts, peel them and break them into pieces. The sesame seeds also need to be fried and broken. I forgot to take pictures because I prepared the peanuts and sesame seeds a day or two in advance. -
6
Peanuts and sesame seeds are ready. Use a blender to grind to the desired degree of grinding, big or small. -
7
Add peanuts and sesame seeds to brown sugar and mix well. -
8
Add a little melted butter. If you like it more fluid, add more butter. -
9
Continue to mix well. I don't add much butter, it just moistens the filling. If I add too much, the filling will flow. I don't like it if it runs all over my hands when I eat it. -
10
Grab a ball of dough and roll it into a round shape with your palms facing each other. At this time, you can check whether the dough is suitable. The suitable dough is moderately soft and hard, not sticky, and easy to operate. If it is not suitable, add powder or juice and then knead it. If the kneading is done properly, it will be easy to wrap. -
11
Then turn it into a nest and add the fillings. I learned the technique of making a nest from my mother when I was young. I just turn and pinch it at the same time. I can’t describe it without anyone taking pictures???? -
12
Slowly shut up. I pinched the edges and closed them slowly. -
13
In the end, it turned into only one sharp point. Because the filling contains sugar and oil, it will flow after steaming, so the mouth must be pinched tightly. -
14
You don’t need to pull off the tip, just press it down. Shape it again. -
15
Put the wrapped raw moxa glutinous rice cakes on a plate sprinkled with dry powder. With the mouth facing down, you can’t see what’s underneath at all???? -
16
Put it in a steamer and steam it with cold water until it starts steaming. After boiling, turn down the heat and steam until the moxa glutinous rice puffs up. Don't turn on the fire because the fire may burst before it's cooked enough, so pay attention. -
17
For the peanut, sesame and brown sugar filling, add a little butter so that it does not become runny. It is in a suitable state. If you like it to be runny, add more butter.
Tips
When beating the mugwort, beat it a little finer and use it directly after heating it without removing the residue. It is easier to beat the mugwort finely if it is tender.
After the dough is kneaded, it is neither sticky nor hard. It is easy to work. If it is sticky, add more flour and knead it. If it is hard, add more juice. Once the dough is kneaded properly, it will be wrapped up very quickly. It is really a skill that can be chopped without missing a beat.