Mugwort and Pork Floss Qing Tuan

The freshly picked tender mugwort leaves are blanched in hot water for a while, then washed with clean water and drained for later use.

Put it into a blender to make juice, strain it and set the juice aside. If you are steaming using the dough-mixing method, I usually mix the residue into the dough, as this way the taste and texture are much better.

Mix glutinous rice flour with 2 tablespoons of cornstarch until well combined, then stir the juice with sugar until evenly mixed and add it to the flour mixture, mixing evenly.

Pour the mixed batter into an appropriate amount of camellia oil; using butter makes it more fragrant. Then cover with plastic wrap and steam in a steamer over high heat for twenty minutes. Turn off the heat and let it sit for a while before taking it out.

Put on disposable gloves and knead the dough with warmth; the longer you knead, the softer and chewier it becomes.

Press into a pancake shape with your hands, fill with your favorite stuffing, knead into a ball, and roll in shredded coconut to prevent sticking.

If you don't have shredded coconut, you can also wrap them individually with plastic wrap, or use various roasted flours.

So sticky and delicious 😋 It's recommended to make only as much as you plan to eat.