Page 157 - hakka 2025

田艾粄

Mugwort Rice Cake

■ 主料 ■ Main Ingredients
田艾草 300克 300 grams mugwort leaves
糯米粉 300克 300 grams glutinous rice flour

■ 辅料 ■ Auxiliary Ingredients
花生碎 50克 50 grams crushed peanuts
白芝麻 30克 30 grams white sesame seeds
白糖 60+30克 90 grams sugar (60 grams + 30 grams)
清水 150克 150 grams water

■ 制作流程 ■ Method
1. 将田艾草清洗干净，沥干水分后放入破壁机中打 1. Clean the mugwort leaves thoroughly, drain the ex-
碎成泥状。 cess water and blend them into a fine paste using a
2. 将田艾草泥倒入糯米粉中搅拌均匀。将60克白糖 food processor.
放入清水煮沸，然后迅速地倒入糯米粉中，揉搓 2. Add the blended mugwort paste into the glutinous
至形成光滑的粄团。 rice flour and mix until well combined. Dissolve 60
3. 取一小块粄团，包入少量馅料（花生碎、白芝麻 grams of sugar in water and bring to a boil. Pour
和30克白糖混合而成），用模具或手捏成粄状。 the boiling sugar solution quickly into the glutinous
4. 将粄放入蒸锅，大火蒸制15分钟即可。 rice flour mixture. Knead the mixture until it forms a
smooth dough.
■ 风味特色 3. Take a small piece of dough and fill it with a small
软糯香甜，田艾味浓。 amount of stuffing (a mixture of crushed peanuts,
white sesame seeds and 30 grams of sugar). Shape
the filled dough into rice cakes using a mould or by
hand.
4. Place the rice cakes in a steamer and steam the cakes
over high heat for 15 minutes.

■ Flavour Characteristics
Soft, sticky, sweet and rich in mugwort flavour.

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