Ai Mi's recipe

How to Make Qingtuan: A Step-by-Step Guide

Qingtuan, or mugwort rice cakes, are a beloved Chinese springtime treat with a unique herbal aroma and chewy texture. Here’s a simple guide to making them at home.

Ingredients:

- 200g glutinous rice flour

- 100g rice flour (for a softer texture)

- 100g mugwort leaves (fresh or dried, finely chopped)

- 80g sugar (adjust to taste)

- 150ml warm water

- 1 tbsp vegetable oil

Steps:

1. Prepare the mugwort: If using fresh leaves, blanch them in boiling water for 1 minute, then blend into a paste. For dried, soak until soft and blend. Mix the paste with flours and sugar.

2. Make the dough: Gradually add warm water to the flour mixture, kneading until a smooth, non-sticky dough forms (about 10 minutes). Rest for 30 minutes.

3. Shape the cakes: Divide the dough into 20 small balls. Flatten each into a disc, then wrap with sweet fillings like red bean paste, sesame, or peanuts (optional). Seal and roll into balls.

4. Cook: Steam for 15-20 minutes until firm. Brush with oil to prevent sticking.

Serve: Enjoy warm or at room temperature. Qingtuan keeps refrigerated for 3 days.

These vibrant green cakes are not only delicious but also a nod to traditional spring customs. Happy cooking!