Mugwort Rice Cakes

Name: Mugwort Rice Cakes
Yield: 19 servings
Cuisine: American
Ingredients: 500 g glutinous rice flour; 100 g rice flour; 100-120 g fresh mugwort; 450 g water; 65 g sugar; 30 g oil; Filling:; 200 g pork; (Marinate with 1 teaspoon soy sauce and a little sesame oil for flavor); 15 g shiitake mushrooms; 60 g dried shrimp; 150 g dried radish strips; Half a bowl of fried shallots; Seasoning:; 4 tablespoons soy sauce paste (adjust to taste as the outer layer is not seasoned); 2 tablespoons pepper (adjust to taste as the outer layer is not seasoned); 2 tablespoons rice wine; For non-stick base:; Banana leaves or non-stick baking paper as needed; as needed Oil

Gina @gina_098

With the Qingming Festival approaching, it's time to make traditional rice cakes with mugwort.

Gina @gina_098

With the Qingming Festival approaching, it's time to make traditional rice cakes with mugwort.

Saved

Ingredients

19 servings

500 gglutinous rice flour
100 grice flour
100-120 gfresh mugwort
450 gwater
65 gsugar
30 goil
Filling:
200 gpork
(Marinate with 1 teaspoon soy sauce and a little sesame oil for flavor)
15 gshiitake mushrooms
60 gdried shrimp
150 gdried radish strips
Halfa bowl of fried shallots
Seasoning:
4 tablespoonssoy sauce paste (adjust to taste as the outer layer is not seasoned)
2 tablespoonspepper (adjust to taste as the outer layer is not seasoned)
2 tablespoonsrice wine
For non-stick base:
Banana leaves or non-stick baking paper as needed
as neededOil

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Steps

1

Wash the tender mugwort leaves thoroughly, boil in water for 5 minutes until soft, then drain and squeeze out excess water.
2

Blend the cooked mugwort with water in a blender until finely chopped.
3

(Mix the glutinous rice flour and rice flour evenly) Take 1/10 of the mixed flour (60g) and add water to form a dough. Divide into 3-4 pieces and boil in water until they float, forming small rice cake pieces.
4

Combine the mixed flour from step 3 with sugar, blended mugwort juice, and 30g oil. Mix slightly, then add the hot rice cake pieces and knead vigorously into a glutinous rice dough.
5

Cover the glutinous rice dough with a damp cloth to prevent drying.
6

Soak the dried radish strips, shiitake mushrooms, and dried shrimp separately in water for 10-15 minutes, then drain. Cut the radish strips into small pieces and finely chop the mushrooms and shrimp.
7

In a pan, sauté the shrimp and mushrooms in oil until fragrant, then set aside. In the same pan, add pork and cook until white, then add mushrooms, shrimp, and fried shallots. Continue to sauté, then add radish strips (reduce heat to prevent drying) and all seasonings. Sauté until fragrant and set aside.
8

Trim the ends of a banana leaf and cut to appropriate size, using 1 leaf for 2 portions. Wash and dry the leaves, then apply a layer of oil to prevent sticking. Divide the dough into 70g portions and the filling into 40g portions. Flatten the dough, making the center thicker and edges thinner, about palm-sized. Cover unused dough with a damp cloth.
9

Apply oil to the surface of the wrapped rice cakes to prevent drying.
10

Steam for 25 minutes. Start with high heat, then switch to medium heat once the water boils. Open the lid every 5 minutes and fan away steam to prevent the cakes from collapsing.