Pan-fried Mugwort Rice Cake
Mugwort is softened with baking soda, blended with hot water and sugar, and kneaded into glutinous dough with a boiled-paste trick for extra chew, then pan-fried into crisp-edged, chewy green rice cakes.
Instructions
- 1
Mix glutinous rice flour and sticky rice flour in a bowl.
- 2
Pour mugwort into boiling water.
- 3
Add a spoonful of baking soda.
- 4
After boiling until soft, take it out and rinse with cold water.
- 5
Squeeze out the moisture.
- 6
Put it into the blender, and add boiling water and sugar.
- 7
Crush.
- 8
Pour the prepared green juice into the powder.
- 9
Form a group.
- 10
Pick out a few pieces and cook them in water.
- 11
Remove the dough once it floats.
- 12
Put it into the raw dough and continue kneading.
- 13
The kneaded dough.
- 14
Pinch off a piece and roll it into a ball, then flatten it into a patty.
- 15
Pour cold water into the pot and steam for 15 minutes.
- 16
Steamed green rice cakes.
- 17
After it cools, putting it in the pan to fry a bit makes it taste better.
- 18
Pan-fry both sides until slightly yellow.
- 19
Finished product. Soft, glutinous, and fragrant, very delicious.
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Ingredients
Main Ingredients
- Mugwort250g
- glutinous rice flour500g
- glutinous rice flour100g
- Baking soda1 spoon
- Waterto taste
Seasonings
- Sugar200g
- oilto taste