Matcha green rice dumplings, with a fresh fragrance, bright green color, and a super fragrant black sesame and peanut filling

Let's make the filling first. Roast 40 grams of cooked black sesame seeds and 60 grams of crushed cooked peanuts at 180°C for 5 minutes to bring out the aroma.

Add 45 grams of white sugar and 45 grams of melted unsalted butter.

After mixing evenly, refrigerate for later use.

Put 200 grams of glutinous rice flour, 45 grams of tapioca starch, and 8 grams of matcha powder together.

Mix well and set aside.

40 grams of white sugar and 185 grams of boiled water are placed together and brought to a boil until the white sugar is completely dissolved.

Gradually add the sugar syrup to the prepared flour, and stir with chopsticks until there is no dry flour at the bottom (Note: if there is still dry flour at the bottom, you can add about 10 grams of water).

Add 15 grams of vegetable oil and knead evenly by hand.

Knead until the dough is smooth.

Evenly divide into 10-12 dough portions, roll into balls, cover with a damp towel, and set aside.

Take out the chilled sesame and peanut filling and evenly divide it into 10-12 portions.

Take a piece of dough and put in the filling.

Press the filling with the left thumb, then slowly close the opening using the fleshy part of the right hand's palm.

Then just roll it into a ball.

Boil water and place the qingtuan on top, with parchment paper laid in advance to prevent sticking.

Steam on high heat for 10 minutes, then turn off the heat and let it sit for 2 minutes.

Steam on high heat for 10 minutes, then turn off the heat and let it sit for 2 minutes.

Matcha green rice dumplings, done O(∩_∩)O

Inside it is fresh, fragrant, soft and glutinous, with a dense texture and a strong, delicate aroma.