Exclusive Mugwort Rice Cake

Fresh mugwort should be washed clean, placed in a pot of boiling water and boiled for about two minutes, then taken out and rinsed in cold water.

Squeeze out the water, put it into a blender with a little baking soda and an appropriate amount of water, and blend into a fine juice.

Prepare glutinous rice flour and put it into a large bowl.

Gradually pour in small amounts of mugwort juice and powder while stirring.

Knead into a smooth, slightly soft dough.

Take 60 grams of dough, roll it into a ball, and press it into a patty.

Do them one by one, heat the oil in the pan, and pan-fry the glutinous rice cakes over low to medium heat.

Flip after two minutes.

Flip it several times to make the glutinous rice cake cook through.

My older sister is very careful and even fries the edges.

Fry until the rice cake starts to bubble, it is almost cooked through, and both sides are crispy and browned.

Place the glutinous rice cake on the plate.

While frying the glutinous rice cakes, I had already steamed the brown sugar with a little water until it melted.

Put the brown sugar water into a pot and simmer over low heat until it bubbles.

As shown in the picture, the syrup is ready. It’s a bit thin, and it might be better if it were a little thicker, but it doesn’t affect the taste.

Sprinkle with roasted soybean powder, drizzle with brown sugar syrup, and start eating.

Finished product image.

Finished product image.