Glutinous rice flour 红豆
sugar Matcha powder
Matcha flavored ‘Qingtuan’---How to make a spring-flavored snack during Qingming Festival Matcha flavor 'Qingtuan'---Qingming Festival, full Illustration of how to make spring-flavored snacks 1

Step 1

First, cook the red bean paste: a.1. Take a bowl of red beans, soak them in water overnight, put them in a pressure cooker, add water to double the height of the beans, and cook them using the bean cooking mode; a.2. Add the cooked red beans to the wok and stir-fry over low heat until they turn into bean paste and the water slowly evaporates. Finally, the dry bean paste becomes plastic and ready to be fried. Add sugar and half a spoonful of salt and mix well. Matcha flavor 'Qingtuan'---Qingming Festival, Manchuria It’s a little one with the breath of springIllustration of how to make dim sum 2

Step 2

Next, we will start making youth groups. b.1. Add two tablespoons of matcha powder to the glutinous rice flour, mix well, add water and knead into a dough, remove a piece of dough the size of an egg, pat it into two dough pieces and cook, mix the cooked glutinous rice dough into the glutinous rice dough again; b.2. Wrap red bean paste into green glutinous rice balls; Matcha flavor 'Qingtuan'---Qingming Festival, Manchuria Illustration of how to make spring-flavored snacks 3

Step 3

Steam for 7 minutes; in order to prevent the green dough from drying out, brush a thin layer of oil on the surface of the steamed green dough. Matcha flavored ‘Qingtuan’---Cooking tips for Qingming Festival, a spring-flavored snack

Tips: 1. When cooking bean paste, add enough water at one time, and the height of the water should be twice the height of the red beans; if the water is too little, the red beans will be cooked stiff and cannot be sanded; if too much water is added, the bean paste must be fried at the end. Fry for a long time to evaporate the excess water; 2. When making glutinous rice dough, cook part of the dough and mix it evenly with the raw glutinous rice dough. This can increase the extensibility of the dough and make it easier to wrap; 3. Traditional qingtuan requires the juice of mugwort, so that the made qingtuan has the aroma of green grass. I used matcha instead. The prepared green dumplings had the aroma of matcha, and the red bean paste I cooked had a bean flavor and was not very sweet. After steaming the green dumplings, I ate several of them in one go. #小小饼Full of Spring#