Mugwort Cake

Ingredients:

• 5 cups of glutinous rice flour
• 1 tablespoon of salt
• 50 grams of mugwort
• A small amount of sugar syrup
• Green bean paste (or 3 cups of green beans)
• 1 teaspoon of salt
• 3 tablespoons of white sugar

Instructions:

1. Grind the green beans with a mill, soak them in warm water, peel, steam, add a pinch of salt, crush, and then mix with white sugar to make a filling.
2. Wash the mugwort, cook it, rinse it with cold water, and after removing the water, pound it into pieces.
3. Steam the glutinous rice flour, add the mugwort, and dye it green.
4. Shape the green bean filling into small portions, press tightly with your hands, and mix it with mugwort. The amount of rice cake should be more than the green bean filling.
5. When eating, dip in sugar syrup.

Nutritional Benefits:

Mugwort has the effects of dispelling cold, removing dampness, regulating blood, and enhancing the body’s immunity. It possesses antibacterial and antiviral properties, along with rich inorganic substances and vitamins, especially Vitamin A and Vitamin C. Consuming this dish is particularly effective in preventing and treating colds.

Tips:

1. Use tender mugwort for a softer texture. A special touch is to add ginger juice to honey when eating mugwort cake.
2. Mix thoroughly cooked and pounded mugwort into glutinous rice flour, shape it into chestnut-sized portions, and then dip in green bean powder.