Mugwort rice cakes, or艾叶糍粑, are a traditional Chinese delicacy loved for their unique herbal aroma and chewy texture. Here’s a simple guide to making them at home.
Ingredients: 200g fresh mugwort leaves, 300g glutinous rice flour, 50g regular rice flour, 100g sugar, and warm water.
Steps:
1. Prepare the mugwort: Wash fresh leaves thoroughly, boil for 2 minutes until soft, then blend into a smooth paste. Squeeze out excess liquid, reserving the pulp.
2. Mix the dough: In a bowl, combine glutinous rice flour, regular rice flour, and sugar. Gradually add the mugwort paste and warm water, kneading into a soft, non-sticky dough. Let it rest for 30 minutes.
3. Shape and cook: Divide the dough into small balls. Flatten each into a disc, optionally filling with sweetened red bean paste or peanuts. Steam for 15-20 minutes until cooked through.
4. Finish and serve: For a richer flavor, pan-fry the steamed cakes lightly in oil until golden. Dust with powdered sugar or serve with honey.
These cakes are best enjoyed warm, offering a perfect balance of earthy mugwort and sweet glutinous rice. A delightful treat for spring or any season!
Ipki"
Beef melon"
Pork soup"
Cranberry cookies"
Pulp pack"
Celery noodles"