Main Ingredients:
Mugwort: appropriate amount; Glutinous rice flour: appropriate amount; Tapioca starch: a little; Sticky rice flour: a little; Red bean paste: appropriate amount.
Additional Ingredients:
Baking soda: a little.
Seasoning:
Oil: appropriate amount.
Flavor: Sweet and fragrant; Technique: Pan-fried; Time: Half an hour; Difficulty: Moderate.
Detailed Steps for Cooking Red Bean Paste Mugwort Glutinous Rice Cake
Thoroughly wash fresh mugwort.
Blanch in an electric cooker until cooked.
Add a little baking soda to make the color more vibrant green.
Remove and rinse with cold water, then blend with an appropriate amount of boiling water to make juice.
Then mix mugwort juice with glutinous rice flour, tapioca starch, and sticky rice flour in a 5:1:1 ratio.
Knead into a soft dough.
Prepare red bean paste.
Take an appropriate amount of dough, wrap in red bean paste, pinch tightly into a round shape, and press into a cake.
Once done, heat oil in a pan, place the cakes in and fry over low heat.
Fry until both sides are bubbly, flip several times to ensure the cakes are fully cooked, crispy on the outside and glutinous on the inside.
The fried cakes are crispy and delicious.
Finished product.
Finished product.
