Qingtuan, a vibrant green glutinous rice cake, is a beloved Chinese springtime treat. Its unique color comes from mugwort juice, and it’s often filled with sweet or savory delights. Here’s a simple guide to making it at home.
Ingredients:
- 200g glutinous rice flour
- 50g rice flour (for a softer texture)
- 100ml mugwort juice (fresh or from powder)
- 50g sugar (adjust to taste)
- Fillings: Sweet red bean paste, salted egg yolk, or minced pork with pickled vegetables.
Steps:
1. Prepare the dough: Mix glutinous rice flour, rice flour, and sugar. Slowly add mugwort juice, kneading into a smooth, non-sticky dough. Let it rest for 30 minutes.
2. Make fillings: For sweet fillings, roll red bean paste into small balls. For savory, cook minced pork with pickled vegetables until dry.
3. Shape qingtuan: Divide the dough into 20g portions. Flatten each, place a filling in the center, and seal the edges. Roll into balls or oval shapes.
4. Cook: Steam for 15–20 minutes over medium heat. Brush with a little oil to prevent sticking.
Tips: For a vibrant color, use fresh mugwort leaves blended and strained. Serve warm for the best flavor!
Enjoy this chewy, fragrant snack that celebrates the freshness of spring!
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