Camellia Oil Mugwort Rice Cake (also known as Mugwort Rice Cake, Green Rice Cake) is a traditional Chinese dessert, with mugwort and glutinous rice as the main ingredients, and camellia oil to add fragrance. It has a soft, sweet taste and a unique herbal aroma. The following are the detailed steps for making it at home:
Ingredients
Mugwort: 200g (fresh or frozen)
Glutinous rice flour: 300g
Rice flour: 50g (optional, to increase the chewy texture)
Camellia oil: 2-3 tablespoons (for kneading the dough, and a little to apply on the surface to prevent sticking)
Filling:
Sweet: crushed peanuts, black sesame seeds, white sugar, coconut flakes
Salty: pork floss, salted egg yolk, diced mushrooms, diced bamboo shoots
Alkaline water/baking soda: 1 teaspoon (for blanching mugwort to keep it green)
White sugar: 20g (adjust according to taste)
Production steps
1. Processing mugwort
Pick fresh mugwort leaves, wash and blanch:
Boil water in a pot, add 1 teaspoon of baking soda or alkaline water, put in mugwort and cook for 1-2 minutes (to remove bitterness and fix color).
Take out and immediately rinse with cold water, squeeze out the water, add a small amount of clean water to make fine mugwort paste (or chop and knead into dough).
2. Knead dough
Dough:
Mix glutinous rice flour + sticky rice flour, add mugwort paste, tea oil, and white sugar, and knead into a smooth and non-sticky dough.
If the mugwort paste is too dry, add warm water in small amounts and multiple times to adjust; if it is too wet, add appropriate amount of glutinous rice flour.
Cover with a wet cloth and let it rise for 20 minutes.
3. Prepare the fillings
Sweet filling: fry peanuts and sesame seeds until fragrant and crush them, add white sugar and coconut flakes to mix.
Salty filling: steam and crush salted egg yolks, mix with meat floss or fried diced mushrooms and season.
4. Wrap glutinous rice cake
Divide the dough into small pieces (about 40g/piece), roll them into balls, flatten them, wrap the fillings, close the edges and roll them into balls.
You can lightly brush a layer of tea oil on the surface to prevent sticking, or use banana leaves/oil paper as the bottom.
5. Steaming
After boiling the water in the steamer, put the glutinous rice cake in and steam it on medium heat for 10-12 minutes.
Key: Open the lid immediately after steaming to avoid water vapor dripping and causing collapse, and brush a layer of tea oil on the surface to make it brighter.
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