Exclusive Brown Sugar Mugwort Rice Cake

Name: Exclusive Brown Sugar Mugwort Rice Cake
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Snacks
Ingredients: 1 handful Mugwort; to taste glutinous rice flour; to taste Clear water; a pinch Cooked bean flour; a pinch Baking soda; to taste brown sugar

Soft mugwort-tinted glutinous rice cakes shaped by hand and served with a glossy brown sugar syrup, balancing earthy herbal notes against deep caramel sweetness.

45 minNewEasy Snacks Pan-fry Sweet

Instructions

1
I only remembered to take a photo after picking all the leaves.
2
Wash clean.
3
If you have patience, clean each blade one by one.
4
Blanch in boiling water.
5
Bring the pot to a boil.
6
Put it in the fruit and vegetable cup.
7
Add a little baking soda.
8
Juice.
9
Prepared mugwort juice.
10
Take glutinous rice flour.
11
Pour the mugwort juice.
12
Stir until it forms a flaky texture.
13
Knead into a ball.
14
Cut into small pieces.
15
Put water and brown sugar in the pot.
16
Boil and dissolve.
17
Do not put it in a stainless steel bowl; put it in a pot of boiling water.
18
Flatten the glutinous rice balls.
19
Heat the pan with cold oil, and when the oil is hot, add the glutinous rice cakes.
20
Flip it over.
21
Fry the vertical sides until cooked as well.
22
Pan-fry all of them.
23
Plate the dish.
24
Take the cooked bean powder.
25
Sprinkle bean powder and pour over brown sugar syrup.
26
Finished product.