Exclusive Mugwort and Red Bean Glutinous Rice Dumplings

Preparation: Pick and clean the mugwort you grew yourself, boil it in a pot of water for five minutes, then take it out and drain the water (if you don't have baking soda at home, you can add a little lye to make the final product's color more beautiful).

Put the mugwort into the blender, add an appropriate amount of water, and blend it into juice.

Kecheng powder.

Pour boiling water in and stir quickly until it is evenly mixed and there are no white spots.

Prepare glutinous rice flour in a large bowl and gradually add mugwort juice in small amounts, kneading into a dough of moderate softness and firmness.

Then knead the cooked starch dough and flour dough together thoroughly.

This is the kneaded dough.

Prepare sweet red beans.

Take a small piece of dough and shape it into a patty, place the sweet red beans inside, and seal it so the filling does not leak.

Place the parcels neatly on parchment paper and steam over medium heat for 20 minutes.

It's steamed, the color is a bit pale. I don't know if it's because there was too much water or because I didn't add alkali or baking soda, but the original flavor is also pretty good, and the light green is nice too.

Adding a proportion of tapioca starch makes the texture softer, chewier, and better than using glutinous rice flour. This is the result of my comparison after making it; glutinous rice flour tends to make it slightly firmer. Everyone can use this as a reference.

Finished product image.

You can use plastic wrap to separate and individually wrap any leftovers and store them in the refrigerator.

Finished product image.