Shuqu Gui (Mugwort Rice Cake)
A traditional Chaoshan festival snack made with mugwort and glutinous rice, filled with sweet red bean. Soft, chewy, and naturally fragrant.
Ingredients
7 items- Fresh mugwort leaves 200g
- Glutinous rice flour 300g
- Rice flour 100g
- Fine sugar 50g
- Red bean paste 400g
- Cooking oil as needed
- Banana leaves or parchment paper as needed
Nutrition
Steps （8 steps）
Blanch fresh mugwort in boiling water for 1 minute to remove bitterness. Drain, squeeze dry, and blend into a fine paste.
In a large bowl, mix glutinous rice flour, rice flour and sugar. Add mugwort paste and about 200ml warm water gradually; knead into a smooth, non-sticky dough. Cover and rest for 30 minutes.
Roll the dough into a log and divide into 30g pieces. Roll each into a ball and cover with plastic wrap to prevent drying.
Flatten a dough piece into a round wrapper with thicker center, place red bean paste ball in center, wrap tightly and seal. Roll smooth.
Brush mold with oil, place filled ball into mold, press firmly, then carefully unmold onto greased banana leaf.
Arrange the formed rice cakes on banana leaves with space apart to prevent sticking.
Bring a steamer to a boil, place rice cakes in, cover, and steam over medium-high heat for 10-12 minutes until glossy and translucent.
Remove lid immediately after turning off heat. Let cool slightly, brush with a thin layer of oil to keep moist.
Tips
Be sure to squeeze mugwort well to remove bitterness; the dough should feel soft like an earlobe; do not over-steam or the cakes may collapse; oil the molds evenly for easy release.
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