Main ingredients:
Glutinous rice flour: 400g; Clear flour: 120g; Meat, dried tofu and pickled cabbage stuffing: appropriate amount.
Auxiliary materials:
Mugwort paste: 400g; Boiling water: 200g.
Seasoning:
Sugar: 20g; Butter: 40g.
Taste: Salty and fragrant; Cooking method: Steaming; Time-consuming: One hour; Difficulty: Advanced.
Detailed Steps for Cooking Green Rice Cake
Boil fresh mugwort in water and put it in a blender to make a paste.
Add 400g glutinous rice flour, 40g butter, and 20g sugar.
Mix well.
Add about 400g of mugwort paste.
Knead into a dough.
Take another bowl and put in 120g of clear flour.
Pour in 200g of boiling water.
Mix into a dough.
Put it into the mugwort dough.
Knead into a dough.
The filling can be mashed taro, salted egg yolk and shredded meat, but this time I used meat, dried tofu and pickled cabbage stuffing.
Take about 40g of dough and wrap it around an appropriate amount of filling.
Seal the edges.
Steam for 8 minutes after the water boils.
Spray a layer of cooking oil on the surface after removing from the pot.
