Artemisia japonica cake

How to Make Mugwort Cakes: A Simple Guide

Mugwort cakes, or *haozi babao*, are a traditional Chinese snack loved for their herbal aroma and chewy texture. Here’s a basic recipe to guide you.

Ingredients:

- 200g fresh mugwort leaves (washed and chopped)

- 300g glutinous rice flour

- 50g all-purpose flour

- 100g sugar (adjust to taste)

- 150ml warm water

- 1 tbsp vegetable oil

- Optional fillings: red bean paste, sesame, or salted egg yolk

Steps:

1. Prepare the dough: Mix glutinous rice flour, all-purpose flour, and sugar in a bowl. Gradually add warm water and oil, knead into a smooth dough (about 10 minutes). Let rest for 30 minutes.

2. Make the filling: If using, prepare your chosen filling and divide into small portions.

3. Shape the cakes: Take a dough portion, flatten it, wrap in a filling, and seal tightly. Roll into a ball or flat disc.

4. Cook: Steam for 15–20 minutes until firm. For a crispy finish, pan-fry steamed cakes in oil until golden on both sides.

Tips: Fresh mugwort can be bitter; blanching it briefly reduces the bitterness. Serve warm for the best flavor! These versatile cakes are perfect as a breakfast treat or dessert.