Artemisia glutinosa Cake

Artemisia glutinosa Cake

　　　A traditional folk food popular in Chao’an County, Xiangqiao District, Chenghai City, and Raoping County. From the 24th day of the 12th lunar month to the Lantern Festival the following year, every household makes Artemisia glutinosa Cake.

　　Artemisia glutinosa, also known as mouse-ear herb, is referred to as Pulsatilla in traditional Chinese medicine. It is a wild plant that grows in winter fields and wastelands, bearing small white flowers at the tips of its stems, and both the flower buds and leaves are covered with cottony white fibers. After harvesting from the fields, the tender leaves and stems are selected, boiled in a pot, and then drained of their bitter water. They are then pounded in a stone mortar until mashed. Glutinous rice flour is mixed in to form a dough, which serves as the cake skin. This dough is divided into smaller pieces, shaped into round discs, and filled with various stuffings—savory, sweet, or a combination of both. Sweet fillings are made from red or green beans mixed with sugar to make bean paste; savory ones include sticky rice combined with mushrooms, diced meat, dried shrimp, peanuts, and spices; the dual-flavor variety has one half sweet and the other half savory. After filling, the cakes are pressed into wooden molds, placed on banana leaves, and steamed in a bamboo steamer until cooked.

　　They can be eaten freshly steamed or pan-fried in oil, resulting in a soft, fragrant, and sweet taste. As Pulsatilla is known to aid digestive health, Artemisia glutinosa Cake is considered a type of medicinal cuisine.