aiwowo
Aiwowo is a traditional snack in Beijing. Every year around the Lunar New Year, snack bars and supermarkets in Beijing sell this variety until late summer and early autumn. Therefore, Aiwowo is also a spring and autumn variety and is now available all year round. Aiwowo has a long history. In the "Zhuzhong Zhi" written by Liu Ruoyu, the internal supervisor during the Wanli period of the Ming Dynasty, he said: "Making glutinous rice with sesame seeds is used as a cold cake, and filling it with balls is used as a wowo. This is the ancient 'un-dropped clip'."
Recipe Recommendations
- glutinous rice appropriate amount
- flour appropriate amount
- melon seeds appropriate amount
- raisins appropriate amount
- walnut appropriate amount
- sesame appropriate amount
- Beijing cake appropriate amount
- white sugar appropriate amount
- sweetening
- steamed
- several hours
- senior
Steps for aiwowo
1
Ingredients: glutinous rice, flour, white sugar, melon seeds, raisins, walnuts, sesame seeds, Peking cake.
2
Roast walnut kernels, melon seeds, and sesame seeds over low heat until fragrant.
3
Peel the walnut kernels and chop the raisins; cut the Peking cake into small grains for later use.
4
Wrap the flour in plastic wrap and steam in a steamer for 15 minutes.
5
During the steaming process, the flour becomes dry and hard when heated, and rolls it into powder with a rolling pin.
6
Take a small amount of flour and mix with chopped fruits and stir well.
7
Soak glutinous rice for more than 4 hours in advance, control the moisture and steam in a steamer.
8
Steam for about 10-12 minutes, cover, pour boiling water, stir while pouring boiling water, so that glutinous rice fully absorbs water.
9
After the glutinous rice has been completely stirred into a porridge shape, cover and continue to steam for 15 minutes.
10
Remove the container and crush the rice grains.
11
The pounded rice has strength and strength, and it will taste good when eaten.
12
Take appropriate amount of glutinous rice, wrap in the stuffing, and knead the surroundings together for reunion.
13
Make a number of glutinous rice balls.
14
Completely cover the glutinous rice dough with flour and garnish it with Peking cake.