Mugwort Cake | 艾草粿 | 自己种的艾草，包进粽叶里蒸一蒸，满屋飘香，这就是闽南人记忆中的古早味！

材料: 250克艾草叶, 400毫升水, 700克糯米粉, 100克红糖, 80克冰糖, 15克玉米油 馅料:适量炒煮的花生黑芝麻和适量的糖, 适量的粽叶 Ingredients: 250g mugwort leaves, 400ml water, 700g glutinous rice flour, 100g brown sugar, 80g rock sugar, 15g corn oil Filling: Appropriate amount of roasted peanuts and black sesame seeds, appropriate amount of sugar, appropriate amount of bamboo leaves 今天用自己种的艾草做了一款充满童年回忆的闽南古早味艾草粿🌿。 新鲜艾草焯水后打成细腻的艾草泥，加入红糖和冰糖煮至融化，再与糯米粉揉成柔软的面团。里面包入香喷喷的花生黑芝麻碎，外层用粽叶轻轻包裹，不需要绑绳，简单方便。 蒸熟后的艾草粿散发着淡淡的艾草清香和粽叶香气，软糯Q弹，甜而不腻，每一口都带着浓浓的古早味与家的温暖💚。 有些味道，不只是美食，更是藏在记忆里的乡愁与幸福。 感谢您的观看与陪伴，愿我们都能在平凡的日子里，发现简单食物带来的快乐与满足🥰。 Today, I made a traditional Minnan-style mugwort cake using mugwort I grew myself, a taste that evokes childhood memories 🌿. Fresh mugwort was blanched and then blended into a smooth paste. Brown sugar and rock sugar were added and cooked until dissolved, then mixed with glutinous rice flour to form a soft dough. Fragrant peanut and black sesame crumbs were wrapped inside, and then gently wrapped in bamboo leaves—no string needed, simple and convenient. The steamed mugwort cake exudes a delicate fragrance of mugwort and bamboo leaves. It's soft, chewy, and sweet without being cloying; every bite carries a strong sense of nostalgia and the warmth of home 💚. Some flavors are more than just food; they are the nostalgia and happiness hidden in our memories. Thank you for watching and watching. May we all find joy and satisfaction in simple food in our ordinary days 🥰.