Qingming Festival is one of the most important traditional festivals in China. Qingtuan is a traditional snack in the south of the Yangtze River. It is green. It is mixed with wormwood juice into glutinous rice flour and wrapped with bean paste or lotus paste. It is not sweet or greasy. It has a light but long fragrance of green grass.
Wormwood (Ai Qing) 200g, Hot Water 200ml + 120ml
White sugar 20g glutinous rice flour 300g
Edible oil 30g rice flour 80g
1. Weigh the materials of the dough. If the wormwood leaves are removed and cleaned, weigh 200g, wash and drain.
2. Boil the water in the pot, add a little baking soda to the water (or not), and put the wormwood in the blanching water.
3. Take out the wormwood which is blanched with water immediately, cool it with cold water and squeeze out the water
4. Add 200ml hot water to the blanched wormwood, and put it into a blender and beat it into a delicate wormwood paste.
5. Put the glutinous rice flour, rice flour and sugar into a large basin and mix them. Pour in the wormwood paste and stir.
6. Slowly pour in hot water and stir with chopsticks while pouring, until the paste is thick, but does not feel dry (I used 120ml hot water in this step).
7. Then pour in 30g edible oil and mix with chopsticks.
8. Put enough water in the pot, put the batter on the steaming rack, open fire, close the lid, and keep it on fire.
9. Start timing after boiling the water in the pot, open the lid five minutes later, stir the batter with chopsticks once, and continue to cover the lid for steaming.
10. After another five minutes, repeat step 9, stir the batter once, once every five minutes, at least twice
11. After 20 minutes of steaming, the batter is all cooked, and the color becomes even dark green. Turn off the fire and take it out to cool.
12. Cool the batter to the temperature that your hand can bear, take a fresh-keeping film, dig a scoop of dough (about 40g) and put it in the middle of the fresh-keeping film, dip your hand in cold boiled water and press the dough flat.
13. Take 20g bean paste filling and rub it into a circle and put it in the middle of the dough.
14. Pick up the four corners of the plastic wrap, close it up, wrap it into a ball shape, tighten the plastic wrap, and place it with the mouth closed downward.
15. All packed, 20 in total.
1. Add some baking soda (I added about 2G) to make the color greener. If you don't have one at home, you can skip it.
2. The amount of hot water used in the dough is only for reference. It depends on the state of the batter. Remember not to make the batter too thin.
3. The steamed dough is sticky. The solution is: dip your hand in cold water and touch the dough again, it won't stick to your hand.
4. The glutinous rice food is not easy to digest. It is suitable for one time. Please don't eat more.
5. It is made by hand in a healthy way, without adding, stored at room temperature, and eaten as early as possible.