Скачать или смотреть QINGTUAN – MUGWORT MOCHI

Ingredients:

60g mugwort leaves
0.5g baking powder
200g glutinous rice flour
60g rice flour
20g sugar
10g oil
100ml water
8 salted duck egg yolks
100g pork floss
60g salad dressing
Red bean paste


Instructions:

1. Remove the stems from the mugwort leaves and wash the leaves twice.

2. Cook the mugwort leaves with baking powder and 100ml water in a pan on low heat until soft and crushed.

3. In a mixing bowl, combine glutinous rice flour, rice flour, sugar, oil, and the cooked mugwort mixture to form a dough.

Adjust the water as needed to achieve the desired consistency. My dough weighs approximately 520g in total. Cover with plastic wrap to prevent drying.

4. Remove the egg whites from the salted duck egg yolks and wash off any film with water.

Steam the salted duck egg yolks for 15 minutes over medium heat, then crush them after steaming.

5. Mix the crushed salted egg yolks with pork floss and salad dressing. Shape the mixture into 25g balls.

Shape the red bean paste into 30g balls. Optionally, wrap 20g of red bean paste around 10g of egg yolk to form a ball.

6. Divide the dough into about 35g balls, shape them into bowls, and add the filling. Place them on a steamer tray.

7. Steam the Qingtuan for 10 minutes over medium heat. After steaming, brush some oil over them to keep them moist, then wrap them in plastic wrap.


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