The home-cooked practice of mugwort glutinous rice cake.
Mugwort glutinous rice cake, also known as Qingtuan, is a traditional dim sum with strong Chinese characteristics. Its color is bright green, the taste is soft and glutinous, and the filling is sweet, which is deeply loved by people. Below, I will introduce you to the home-cooked practice of wormwood glutinous rice cake.
Ingredients: Fresh wormwood: 200 grams.
Glutinous rice flour: 500 grams.
Rice flour: 100 grams.
Crushed peanuts: 100 grams.
Crushed sesame seeds: 50 grams.
Brown sugar: 150 grams.
Lard: to taste.
Steps:1Prepare the ingredients: First, we need fresh wormwood, glutinous rice flour, sticky rice flour, crushed peanuts, chopped sesame seeds, and brown sugar. Wash the wormwood and set aside.
2.Boiled wormwood: Blanch the cleaned wormwood in boiling water to remove the astringency. Once cooked, rinse with cold water, then squeeze out the water and cut into small pieces.
3.To make the filling: Mix together chopped peanuts, chopped sesame seeds, and brown sugar and stir well to make the filling.
4.Mix flour: Mix glutinous rice flour and sticky rice flour together, slowly add an appropriate amount of hot water, and knead into a smooth dough.
5.Wrapping glutinous rice cakes: Take a small piece of dough, knead it into a circle, then flatten it by hand, put in an appropriate amount of filling, and then wrap it up and knead it into a circle.
6.Steaming: Put the wrapped glutinous rice into the steamer and steam it over high heat for 15 minutes.
7.Finally: the steamed glutinous rice dumplings can be coated with some lard to add flavor.
Notes:1The choice of wormwood is very important, and fresh wormwood can make delicious glutinous rice cakes.
2.During the production process, it is necessary to pay attention to the humidity of the dough, as too dry or too wet will affect the taste of the dough.
3.When steaming, use high heat, which can make the glutinous rice cake softer and glutinous.