Exclusive Mugwort Qing Tuan

Name: Exclusive Mugwort Qing Tuan
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Snacks
Ingredients: a handful Mugwort; 250g glutinous rice flour; 60g Tapioca starch; to taste Homemade red bean paste filling; a pinch Corn oil; to taste boiling water; 3 spoon white sugar; 2g Baking soda

A spring classic: chewy jade-green glutinous rice dough tinted with mugwort juice, softened with wheat starch, wrapped around a sweet filling and steamed until glossy.

30 minNewEasy Snacks Steam Light

Instructions

1
Old Zhao gathered fresh mugwort.
2
Pick the mugwort leaves and wash them clean, but do not include the stems.
3
Blanch in water, add baking soda to the water to make the leaves green, then remove and rinse in cold water, and squeeze out.
4
Chop with a knife, then add an appropriate amount of water and blend in a juicer until smooth.
5
Put the starch in a small bowl.
6
Add an appropriate amount of boiling water and a little mugwort juice to make a dough.
7
Then add glutinous rice flour, mugwort juice, and corn oil, and knead into a dough.
8
Made up.
9
Divide the red bean paste into small portions.
10
Pinch into small doses.
11
Wrap it well and place it on a steaming tray lined with wax paper, steam for about 12 minutes after the water boils.
12
It's steamed.
13
Finished product.
14
Finished product.
15
If you can't finish it, wrap it in plastic wrap to prevent it from drying out and put it in the fridge.