How to make wormwood balls? How to make wormwood balls at home

In many areas of our country, there is a custom of eating mugwort balls around Qingming Festival, especially in the Jiangnan area, where almost every household can make them and people like to eat them very much. After being made, the mugwort balls are green in appearance, soft and sticky in taste, and have the natural aroma of mugwort. So how to make mugwort balls? I will write down its homely method in a while, and you can learn it after reading it.

How to make wormwood balls? How to make wormwood balls at home

Materials for the wormwood ball

Usually, when making mugwort balls at home, you need to prepare 30 grams of fresh mugwort leaves, 100 grams of water-ground glutinous rice flour, 150 grams of red bean paste, 100 grams of water, two or three cabbage leaves, and an appropriate amount of sesame oil.

Steps to make mugwort balls

1. Wash the prepared fresh mugwort leaves with clean water, then put water in a pot and bring to a boil. After boiling, put the mugwort leaves into the pot and blanch them for two or three minutes, then take them out and put them in cold water to cool down.

2. After the moxa leaves have cooled down, take them out and remove the moisture. Put them into a food processor and add the prepared water. Let the food processor blend them into juice, take them out and put them into a bowl for later use.

3. Add the prepared glutinous rice flour into the beaten mugwort juice and make dough, knead it evenly, and divide it into small pieces of appropriate size. Then prepare the bean paste filling, roll the small pieces into balls with your hands, and then pinch them into the shape of steamed buns, put the bean paste filling into the small holes, and then wrap it tightly and roll it into a ball.

4. Put water in the steamer, put the cabbage leaves on the sieve, and then put the prepared wormwood balls on the cabbage leaves, cover the pot and steam for ten minutes, turn off the heat, and serve directly. Immediately after serving, brush a layer of sesame oil on the surface of the wormwood balls, and then eat directly. The fragrance of wormwood and the sweetness of red bean paste make it especially delicious.