Chinese mugwort cake is a traditional food in Guangxi. It is a little green cake with the special smell of Chinese mugwort, stimulating your appetite.

It is easy to make. Its most important ingredient is Chinese mugwort.

Detail making method: First clean the Chinese mugwort; since we need to crush it, it is better to pick the leaves on the top for 2-3 ones, which are with less bitter.

Cook the leaves with boiled water for a while (twice-cooking is better for less bitterness), drain well and slice them (since they are wet and hard to crush, so slicing is an easier way), and add them into sticky rice flour and knead for 12-20 minutes, then start making the cake after adding sesame and peanut or mung bean paste, just like making sweet dumplings, and finally steam the cakes for 15 minutes before served.

Chinese mugwort

Cook the Chinese mugwort leaves with boiled water and slice them

Knead the leaves with sticky rice flour

Knead the leaves with sticky rice flour

Finished Chinese mugwort cake before steaming

Steamed Chinese mugwort cake