The Chinese wormwood green ball with chestnut and nut stuffing is a kind of traditional food which I think constantly of.It is slightly sweet with a little salty taste, nuts fried or mixed with some sugar should be more delicious, not greasy at all. Peanut, walnut, sesame add up to almost 40 g is enough, you can also use other nuts.
- Filling is optionalaccording to your flavor.
- Water milled glutinous rice flour is softer than others, and adding corn starch will make the dough not easy to harden.
3.In fact,it will taste better after adding lard.
How To Make The Chinese Wormwood Green Ball With Chestnut and Nut Stuffing
Only take the tender heart of Chinese wormwood and clean it.
Boil some water and turn to low heat, scald the wormwood leaf for a while, rinse it with running cold water.
Squeeze the wormwood leaf and put it into a cooking cup. Add a pinch of salad oil, sugar and salt, warm water, and break it into pieces.
Mix wormwood leaf paste into glutinous rice flour and corn starch. Water milled glutinous rice flour is used here. Please increase or decrease water content according to your own kind of glutinous rice flour.
Mix into a ball and divide into 8 dosage forms, about 30g each.
A handful of walnuts, a handful of peanuts, chopped. Add a pinch of sesame seeds, stir fry, add a little salt, mix well, cool it.
Add the cool nuts to the chestnut paste. The chestnut paste is a packed moon cake stuffing. You can cook the white bean paste or other bean paste, and knead it into a ball, 15g each.
Wrap the stuffing into glutinous rice balls, just like making dumplings.
Place baking paper (or not) in the pot and steam for about 15 minutes.
It is just super soft when it is out of the pot,it tastes Q after cooling, sealed storage,it is the beat to eat it in two days. The glutinous rice will be hard if it is kept for a long time. It can be sealed within 3 days to maintain its taste.The Chinese wormwood green ball with chestnut and nut stuffing is done now.Let’s try it!