Mugwort Cha-Guo . 艾葉茶果
Mugwort Cha-Guo . 艾葉茶果
I have made Feverine Cha-Guo last year and Mugwort Cha-Guo before. I have planted both Feverine and Mugwort at home, and they grow pretty well.
For this Ching Ming Festival, I made this Mugwort Cha-Guo again. It's not difficult at all, the only thing you need to get is, Mugwort weeds.
I have made one portion which is about 12 pieces in total, and I pan-fried 6 pieces after steaming, so I got both the steamed Mugwort Cha-Guo and the pan-fried ones as well. And I didn't use peanuts filling this time, but made it a bit extraordinary, the filling is homemade red bean paste with chopped cashew nuts. It's really delicious.
去年我首次做雞矢藤茶果，而以前我也試做過艾葉茶果。現在我家裡也種了雞矢藤和艾葉，它們都生的綠意盈盈的。
這個清明節，也來應節一下，做個艾葉茶果應節。做茶果不難，但你總得要找到艾葉。
我做了一個分量，共12 個，一半蒸後再煎，所以有蒸和煎的口味。今次我沒用花生做餡，而用了自製红豆蓉加碎腰果，做個特別口味。
Mugwort Cha-Guo
Ingredients:
Mugwort Leaf 25g
Boiling Water 80g
Glutinous Rice Flour 150g
Maltose 40g
Oil 30g
Maltose 40g
Oil 30g
Salt a pinch
Banana Leaves, big 1 pc (optional)
Banana Leaves, big 1 pc (optional)
Filling: (to your taste)
Red Bean Puree 120g
Roasted Cashewnut, crushed 50g
Maltose 10g
Red Bean Filling: (I used to make a big portion and divided it into small packs and kept them in the freezer, so I have homemade red bean puree when needed)
Red Bean 600g
Water 2500ml
Sugar 130g
Dried Tangerine Peel, membrane cleared 1/2 of a whole
Orange, cleaned small 1 whole
Preparing the filling:
- Clean and soak red bean overnight or at least 4 hours, Add beans, dried tangerine peel and a small orange, and 2500ml water in a pressure cooker and cook for 20 minutes，turn off fire and let stand for 30 minutes, and then pressure cook for another 20 minutes, turn off fire and let stand for 30 minutes again; OR boil in normal pot for one hour, stand for one hour, and then cook for another hour and stand for one more hour again
- Add softened beans and sugar to a food processor and blend till fine and sieve. If a strong blender is used, no sieving need.
- Let cool and divide the puree into small portions and keep inside freezer-safe airtight boxes, use it to your desire
Red Bean Puree 120g
Roasted Cashewnut, crushed 50g
Maltose 10g
Red Bean Filling: (I used to make a big portion and divided it into small packs and kept them in the freezer, so I have homemade red bean puree when needed)
Red Bean 600g
Water 2500ml
Sugar 130g
Dried Tangerine Peel, membrane cleared 1/2 of a whole
Orange, cleaned small 1 whole
Preparing the filling:
- Clean and soak red bean overnight or at least 4 hours, Add beans, dried tangerine peel and a small orange, and 2500ml water in a pressure cooker and cook for 20 minutes，turn off fire and let stand for 30 minutes, and then pressure cook for another 20 minutes, turn off fire and let stand for 30 minutes again; OR boil in normal pot for one hour, stand for one hour, and then cook for another hour and stand for one more hour again
- Add softened beans and sugar to a food processor and blend till fine and sieve. If a strong blender is used, no sieving need.
- Let cool and divide the puree into small portions and keep inside freezer-safe airtight boxes, use it to your desire
Method:
1. Preparing the filling: Mix well
2. Clean Mugwort weeds and use only the leaves, boil in a pot of hot water for 15 minutes, drain and rinse in the cold water, then dry and chop fine
3. Sift glutinous rice flour into a big bowl, add in maltose, boiling water, chopped Mugwort weeds, salt and oil, mix in all the ingredients with a pair of long chopsticks, till flaky, then bring it into a dough, and knead briefly
2. Clean Mugwort weeds and use only the leaves, boil in a pot of hot water for 15 minutes, drain and rinse in the cold water, then dry and chop fine
3. Sift glutinous rice flour into a big bowl, add in maltose, boiling water, chopped Mugwort weeds, salt and oil, mix in all the ingredients with a pair of long chopsticks, till flaky, then bring it into a dough, and knead briefly
4. Divide the dough into a few pieces and drop all into a pot of hot water and keep boiling till the dough pieces floating up approx. 5 minutes, then transfer the dough pieces into a big bowl and let cool for 5 minutes, and knead the dough pieces together into a soft dough, cover it and let rest till cool completely
5. Divide the dough into 12 pieces, approx 25g each
6. Cut a small zipper bag open from one side to make two pages, put one small dough piece on one side of a page, then cover with the page, press the dough down using your palm and slightly twist to make it round; then press the edge thin by moving the finger tips or palm around
7. Place a decent portion of filling onto the circle (6) and seal the edges to the center and slightly round it, then put the Cha-Guo on a slightly greased banana leaf, do the same for the remaining; and then brush a little oil on top
8. Steam the Cha-Guo in a steam oven or using a wok for 12 minutes. Serve hot
Cooking Tips:
1. Use complete-boiled dough, glutinous rice wrapper stays soft and chewy; since the dough is cooked, it can shorten the cooking time of Cha-Guo, so it can stand firm.
2. Maltose could keep glutinous rice flour dough from hardening
3. Adding a little maltose to the filling could stick the filling together more easily
4. For using dry Mugwort weeds, it is better to use a small amount as dried weeds are light in weight, the suggested amount for this recipe is about 5-6 grams of dried weeds, only leaves. Soak the leaves in cold water to let absorb water, then boil it into hot water, let cold and chop fine
5 For those who do not mind the bitter taste of Mugwort weeds, could substitute part of the boiling water with boiling hot Mugwort water for deeper green and taste
2. Maltose could keep glutinous rice flour dough from hardening
3. Adding a little maltose to the filling could stick the filling together more easily
4. For using dry Mugwort weeds, it is better to use a small amount as dried weeds are light in weight, the suggested amount for this recipe is about 5-6 grams of dried weeds, only leaves. Soak the leaves in cold water to let absorb water, then boil it into hot water, let cold and chop fine
5 For those who do not mind the bitter taste of Mugwort weeds, could substitute part of the boiling water with boiling hot Mugwort water for deeper green and taste
艾葉茶果
材料：
艾葉 25g
熱水 80g
糯米粉 150g
艾葉 25g
熱水 80g
糯米粉 150g
麥芽糖，先溶 40g
油 30g
鹽 少許
蕉葉，大 1 塊（可免）
餡料：(可隨意)
紅豆餡 120g
碎腰果，已烤 50g
麥芽糖 10g
自家製紅豆餡材料:
紅豆 600g
水 2500g
糖 130g
上佳陳皮, 去衣 1/2 個
橙(先擦乾淨外皮)， 小 1 pc
準備紅豆餡：(家中常備，預先做好)
- 紅豆洗淨浸泡過夜或最少4小時，用壓力鍋加入2500ml，連陳皮及橙 煮20分鐘 ，熄火焗30分鐘，再煮20分鐘 ，熄火焗30分鐘 或 用一般煮鍋煮一小時，熄火焗一小時，再煮一小時，熄火焗一小時
- 取出豆加入糖用攪拌器攪拌成泥狀，過篩；如用特強攪拌器，也是加糖攪拌，不需過篩也夠滑，
- 待涼，分小份，入盒放冰放庫備用
做法：油 30g
鹽 少許
蕉葉，大 1 塊（可免）
餡料：(可隨意)
紅豆餡 120g
碎腰果，已烤 50g
麥芽糖 10g
自家製紅豆餡材料:
紅豆 600g
水 2500g
糖 130g
上佳陳皮, 去衣 1/2 個
橙(先擦乾淨外皮)， 小 1 pc
準備紅豆餡：(家中常備，預先做好)
- 紅豆洗淨浸泡過夜或最少4小時，用壓力鍋加入2500ml，連陳皮及橙 煮20分鐘 ，熄火焗30分鐘，再煮20分鐘 ，熄火焗30分鐘 或 用一般煮鍋煮一小時，熄火焗一小時，再煮一小時，熄火焗一小時
- 取出豆加入糖用攪拌器攪拌成泥狀，過篩；如用特強攪拌器，也是加糖攪拌，不需過篩也夠滑，
- 待涼，分小份，入盒放冰放庫備用
1. 準備餡料：所有材料拌勻略按緊即可
2. 清洗好艾草，只用葉，加入熱水鍋煮 15 分鐘，隔水用冷水清洗，然後索乾切碎
3. 將糯米粉過篩，倒入大碗中，加入麥芽糖、大熱水、艾葉碎、鹽和油，用一雙長筷子拌勻，直至絮片狀，再把粉略搓成糰
4. 將粉糰隨意分成幾塊，全部放入熱水鍋中，煮糰塊至浮起，約 5分鐘，然後將粉糰塊轉到一個大碗中，待涼5分鐘，再將粉糰揉合成軟糰狀，蓋上布，待至全涼
5. 將粉糰分成12 塊 ，每塊約25g，揉圓
6. 把小號保鮮膠袋從一側剪開如兩頁面，在下方的一頁，放上一粉糰，把另一頁蓋在上，用手掌隔頁面按住粉糰，稍微轉動輾薄成圓片; 然後用指尖或手掌跟按壓圓邊，成中心略厚周邊略薄
7. 打開頁面，把一份餡料放在圓粉糰片（6）上，四周歸中心收口，蕉葉面和茶果面略掃油
8. 把茶果放葉面，用鑊隔水中大火蒸或用蒸爐蒸約 12 分鐘。趁熱食
提示：：
1. 用全熟粉糰，茶果外皮會更柔軟和耐嚼(煙韌); 由於粉糰已熟，更可縮短蒸茶果時間，茶果形狀可保持豐滿不塌
2. 麥芽糖可保持糯米粉糰煮後不易變硬
3. 以少許麥芽糖混和餡料，更易操作
4. 用乾艾草的朋友，建議只用小量，因乾艾草輕身；只取葉去梗，先用冷水浸鬆，再放入熱水鍋煮，用篩隔去水，用冷水略冲，待涼後切碎用
5. 不怕艾草味苦澀的，可用少許熱艾草水代替大熱水開糰，以增艾草味及綠色
2. 清洗好艾草，只用葉，加入熱水鍋煮 15 分鐘，隔水用冷水清洗，然後索乾切碎
3. 將糯米粉過篩，倒入大碗中，加入麥芽糖、大熱水、艾葉碎、鹽和油，用一雙長筷子拌勻，直至絮片狀，再把粉略搓成糰
4. 將粉糰隨意分成幾塊，全部放入熱水鍋中，煮糰塊至浮起，約 5分鐘，然後將粉糰塊轉到一個大碗中，待涼5分鐘，再將粉糰揉合成軟糰狀，蓋上布，待至全涼
5. 將粉糰分成12 塊 ，每塊約25g，揉圓
6. 把小號保鮮膠袋從一側剪開如兩頁面，在下方的一頁，放上一粉糰，把另一頁蓋在上，用手掌隔頁面按住粉糰，稍微轉動輾薄成圓片; 然後用指尖或手掌跟按壓圓邊，成中心略厚周邊略薄
7. 打開頁面，把一份餡料放在圓粉糰片（6）上，四周歸中心收口，蕉葉面和茶果面略掃油
8. 把茶果放葉面，用鑊隔水中大火蒸或用蒸爐蒸約 12 分鐘。趁熱食
提示：：
1. 用全熟粉糰，茶果外皮會更柔軟和耐嚼(煙韌); 由於粉糰已熟，更可縮短蒸茶果時間，茶果形狀可保持豐滿不塌
2. 麥芽糖可保持糯米粉糰煮後不易變硬
3. 以少許麥芽糖混和餡料，更易操作
4. 用乾艾草的朋友，建議只用小量，因乾艾草輕身；只取葉去梗，先用冷水浸鬆，再放入熱水鍋煮，用篩隔去水，用冷水略冲，待涼後切碎用
5. 不怕艾草味苦澀的，可用少許熱艾草水代替大熱水開糰，以增艾草味及綠色
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