How to make Ai Mi Guo?

The ratio of glutinous rice flour to sticky rice flour in Ai Miguo is 1:1.

Ai Miguo is a specialty snack found in Gannan, north of Jiangxi Province. The practice varies, the material taken are all mugwort. During the Qingming season, the mugwort flourishes, and it is also the peak season for making Ai Miguo. Every year in March, the Hakka people make Ai Ye Mi Guo to honor the Goddess of Mercy and entertain guests. This product has a smooth skin, bright green color, fragrant, sweet with bitter, soft and tough.

Tips for making Ai Mi Guo:

1, the ratio of Ai grass, rice flour and flour is flexible can be adjusted by yourself. But it is not recommended to add too much flour.

2, if there is a cooking machine can really efficient and easy a lot, do not use the cooking machine to break or chop.

3, just out of the pot of Amygo is very soft and collapsed, let it cool for a while will become hard.

4, some recipes say to put cooking soda/baking soda when cooking ai mui ko in order to keep the green color and remove the bitter taste.