Ningbo Mugwort Mochi Exclusive

Name: Ningbo Mugwort Mochi Exclusive
Yield: 4 servings
Cuisine: Snacks
Ingredients: 200 g glutinous rice flour; 200 g Japonica rice flour; to taste Mugwort; to taste Pine pollen; to taste Salt

A Ningbo specialty of steamed mugwort and rice-flour dough pounded until elastic, then rolled in pine pollen for a fragrant, springy, faintly herbal green mochi.

0 minNewMedium Snacks Steam Light

Instructions

1
Ingredients: glutinous rice flour, japonica rice flour, mugwort (washed and blanched), pine pollen
2
Put the mugwort into the blender.
3
Cover and blend.
4
Open the lid and take it out.
5
Pour 200 grams of glutinous rice flour and 200 grams of japonica rice flour into the bowl.
6
Add an appropriate amount of water and knead into a dough, then add an appropriate amount of salt.
7
He Yun.
8
Next, take the dough and pinch it into a ball with your hands.
9
Place it in the steamer, cover with the lid, steam for 20 minutes after opening the lid, then turn off the heat.
10
Open the lid and take it out.
11
Then, pour out the steamed dough and mix it with mugwort.
12
Finally, sprinkle with pine pollen, roll it out with a rolling pin, and cut it into pieces to finish.