Eating green dough before and after the Qingming Dynasty is a major feature of this season. Wrapped in spring green on the outside and sweet on the inside, the function of sacrifice has quietly faded, and it should be ordered to taste the spring between the tip of the tongue, which is the reason why the green dough is sought after by everyone.
The recipe shared today is stirred into a juice with fresh mugwort leaves, and added into the dough made of glutinous rice flour and rice flour, and then added peanut sesame seeds as the filling, steamed in the steaming heat until the glutinous and soft, as soon as the lid is lifted, it is attracted by the fragrance of the pot!
Mugwort cake
Food / material
husk:
Glutinous rice flour 200g
Mugwort 100g
Rice flour 100g
Caster sugar 12g
Baking soda 2g
Water to taste
Cook oil to taste
Filling:
Cooked peanuts 50g
Cooked black sesame seeds 50g
Caster sugar 10g
Vegetable oil 8g
Tools: steamer, small soup pot, mold
Proficiency time: 90mins
Reference month age: 2 years and above
Tips: Glutinous rice products should be eaten under the supervision of adults
Suitable for: Babies who are not allergic to the above ingredients
Do / Law
- 1 -
Pour 50g of cooked peanuts and 50g of cooked black sesame seeds into a cooking cup and add 10g of caster sugar.
- 2 -
Grind into powder with a blender.
- 3 -
Pour out and add 8g of vegetable oil, mix well and set aside.
- 4 -
Then pour 100g of washed mugwort into a blender and pour in an appropriate amount of water.
Add water just enough to whip it up, don't add more. If you do not buy mugwort, you can refer to the method of 'spinach green dough' in the mini program at the end of the article and use spinach instead.
- 5 -
Whisk into juice with a blender.
- 6 -
Pour into a small soup pot.
- 7 -
Add 12g of caster sugar and 2g of baking soda and simmer over low heat.
Remember to stir from time to time and avoid the paste pot. Adding baking soda prevents chlorophyll loss, which can be made to maintain emerald green, and if baking soda is not added, it is black and brown.
- 8 -
Bring to a boil and turn off the heat.
- 9 -
Filter out about 220g of mugwort juice and set aside.
- 10 -
In a mixing bowl, pour 200 g of glutinous rice flour and 100 g of rice flour.
Adding rice flour can reduce the stickiness of glutinous rice, so that it will not stick to the teeth when eaten.
- 11 -
Then mix the mugwort juice in parts and stir it with chopsticks to form a flocculent.
Different brands of glutinous rice flour have different water absorption, and the amount of mugwort juice should be adjusted according to the thickness of the batter.
- 12 -
Then knead your hands into a ball.
- 13 -
Divide into small doses of about 40 g.
- 14 -
Roll round and flatten.
- 15 -
Wrap in an appropriate amount of filling.
Of course, you can also change to bean paste filling, lotus paste filling, etc. according to your preference.
- 16 -
Sprinkle glutinous rice flour on the board and fill the mochi into a 50g mooncake mold.
- 17 -
Press the demoulding and do the rest in turn.
- 18 -
Put it in a steaming drawer covered with oil paper or steaming drawer paper.
- 19 -
Put cold water on the pot, boil the water and continue steaming for 12 minutes on high heat.
- 20 -
Turn off the heat and simmer for 2 minutes, waiting for the temperature to drop before removing the cap. Finally, the oil is brushed to lock in moisture, and the crust is more oily.
If you can't finish eating at one time, you can wrap it in plastic wrap and refrigerate it, and eat it in about three days. Steam it before eating.