Tofu Mugwort Steamed Rice Cake

Wash the mugwort thoroughly and drain off the water.

Remove excess water from the tofu and mash it.

Put glutinous rice flour, mugwort, tofu, salt, and sugar into a bowl and mix evenly.

Sift the mixture once for a finer texture.

Spread the batter evenly in a steamer with boiling water.

Steam for 15-20 minutes until fully cooked.

Let the steamed rice cake cool, then cut it into bite-sized pieces.