DIY Qingtuan recipe: make this traditional food at home

Make the most delicious food with the simplest ingredients

I love the fresh fragrance of mugwort. Knead mugwort and glutinous rice flour into a dough, wrap it around sweet lotus seed paste or red bean paste filling. The soft, chewy, sweet outer layer paired with the sweet filling gives a wonderful texture. The special aroma of mugwort makes it quite good for desserts too!

=Steps=

Wash the mugwort clean

Bring water to a boil in a pot, add the mugwort and a little baking soda, and cook for 3 minutes. The mugwort stems are ready once you can easily pinch them apart with your fingers

Rinse with cold water and drain (take 60g)

Put the mugwort in a blender and add clean water

Blend into a puree, then add glutinous rice flour

Then add cornstarch

Add sugar

Add salad oil

Mix well, then steam in a steamer for 25 minutes

Once the steamed mugwort dough has cooled, refrigerate it for 15 minutes

Take some glutinous rice flour, put it in a pan, and stir-fry over low heat until slightly yellow. Let cool and set aside

Prepare some lotus seed paste or red bean paste filling

Take the qingtuan out of the fridge, sprinkle some cooked glutinous rice flour on the table, take a small piece of dough, and flatten it

Wrap it around the lotus seed paste filling

Seal the opening

Roll it into a ball and place it in a paper cup

It's also great to eat after chilling

Finished product

I hope everyone will like it~