Mugwort Qing Tuan

Freshly picked mugwort leaves.

Glutinous rice flour and refined flour are also called wheat starch.

Roasted peanuts, roasted sesame seeds, white sugar.

Boil water and pour it over mugwort.

Add five grams of baking soda, boil for two minutes, and the bitterness will be gone.

After scooping it out, put it into cold water.

Squeeze out the moisture.

Put the mugwort leaves into a blender and add 750ml of water.

Beat into a juice.

Pour the prepared green juice back into the pot and bring it to a boil.

After boiling, turn off the heat and add glutinous rice flour and clarified flour.

Add another 100 grams of white sugar.

Live like a lump of dough.

Next, make the filling and put the sesame seeds into a grinder.

Grind into powder.

Next, grind the roasted peanuts. If you like them in pieces, just crush them with a rolling pin. Since the elderly in my family have poor teeth, I ground them into a powder.

Finely chopped peanuts.

Mix sesame, peanuts, and sugar together.

Just stir until evenly mixed.

Take a portion of the dough and roll it into a ball.

Make it into a small nest.

Add the filling and just seal the opening.

Roll into a ball and place it on parchment paper.

When the water boils, put it in the pot and steam for ten minutes.

Time's up.

Brush the surface with cooked oil to prevent sticking.

The outer layer has the fresh fragrance of mugwort, soft and chewy, with a peanut and sesame filling that is both crispy and fragrant.

Finished product. Eating mugwort green rice balls during the Qingming Festival symbolizes reunion and also expresses remembrance of ancestors.