If there is a food
that can wake up spring and turn the earth green
it must be the Qingming moxa cake
After the second day of February, I instantly feel that the Hakka area is full of the breath of spring! Rapeseed flowers are in full bloom, the grass is green...and the most tempting delicacy in spring is mugwort cake with fragrant mugwort leaves! It is the fragrance of kuey that jumps on the tip of the tongue and never fades away. It is the taste of spring that can be put into your mouth and chewed.
As soon as I arrived at my friendâs house,
I was greeted by the alluring aroma of moxa cake.
mugwort is made from wild yellow mugwort and large grain rice. It is fragrant and very popular among people. But the production process of moxa cake is complicated.
Farm women pick and wash the grass collected from the fields, boil it in a large pot for a while, then drain it until it is completely dry, and then grind it into powder with a stone mill. Then mix the steamed rice and mugwort powder evenly, put them into a stone pound, and the strong young people from the farm will pound them into pieces.
Of course, the masters have different methods of cooking it. Some people use fresh mugwort to cook it directly, or they use machines instead of manual work. Everyone has their own preferences.
Everyone starts by squeezing out the big rice dumplings into small pieces, rolling them into a round shape, flattening them, and filling them with prepared peanut powder sugar paste or fried fragrant fillings to make moxa sticks.
This is the moxa cake mold
Everyone makes it together. The moxa cake, with its unique vanilla flavor, makes people have endless aftertaste after eating it. Although people in Dahu make it every year, they never tire of eating it.
People love spring so much
Not only do they love its gorgeous scenery
but also the vitality that it breeds
The spring in memory
There are always many exclusive flavors
Your family starts making moxa cake. Already?
