Dough: Glutinous rice flour 260g
Chengmian (wheat starch) 80g sugar 20 grams
Mugwort tender tip 300-350 grams Edible alkaline noodles 1g
Butter 20 grams Boiling water for clear noodles 150g
Wormwood pulp with water 100 grams Red bean paste filling:
红豆 250g Brown sugar 100 grams
How to make Qingtuan Qingming Cake Illustration of how to make Qingtuan Qingming Kueh (low oil and sugar) 1

Step 1

Fresh wormwood leaves, picked and washed. Qingtuan Qingming Kueh (low oil and sugar)Illustration of how to do it 2

Step 2

Blanch it in boiling water and add a small spoonful of baking soda to make the color green and more beautiful and bright. After blanching the mugwort, soak it in clean water for half an hour. At this time, you can prepare other ingredients. After soaking, take out the soaked mugwort and squeeze out the water. Add another 100 grams of water and use a food processor to make a paste. Illustration of how to make Qingtuan Qingming Cake (low oil and low sugar) 3

Step 3

Add one gram of alkali flour to glutinous rice flour, mix well + mugwort juice + sugar + softened butter, and knead together to form dough A. Add boiling water to the noodles, stir with chopsticks, and knead into B dough when it is not too hot. Put A dough and B dough together and knead into a large dough. Divide the large dough into small portions of 40 grams each. If you like the dough to be thinner, you can use 30 grams each. Illustration of how to make Qingtuan Qingming Cake (low oil and low sugar) 4

Step 4

Soak the red beans in water overnight in advance. The red beans will have doubled in size. Rinse them with water before cooking. Add water twice the amount of red beans and cook in a pressure cooker for 20-30 minutes. Add 100 grams of brown sugar and stir into puree with a rice spoon. Illustration of how to make Qingtuan Qingming Cake (low oil and low sugar) 5

Step 5

If you want a slightly grainy bean paste, stir it for a little less time. If you want a more delicate bean paste, stir it for a while. If it is not thick enough, continue to heat and stir it to evaporate the water until it becomes thick and you can turn it off. fire. Let cool a little and prepare the filling. Illustration of how to make Qingtuan Qingming Kueh (low oil and low sugar) 6

Step 6

My fillings are 20g each. If you want to eat green dumplings with thin skin and large fillings, the amount of fillings can be increased to 30 grams.Illustration of how to make Qingtuan Qingming Kueh (low oil and sugar) 7

Step 7

After wrapping, round up the dumplings, put them in a steamer, steam them in cold water for ten minutes and turn off the heat. Illustration of how to make Qingtuan Qingming Cake (low oil and low sugar) 8

Step 8

The steaming effect is better with corn husk pad than baking paper. Illustration of how to make Qingtuan Qingming Cake (low oil and low sugar) 9

Step 9

After simmering for one to two minutes, open the lid, take it out, let it sit for a while, and it’s ready to eat! Illustration of how to make Qingtuan Qingming Cake (low oil and low sugar) 10

Step 10

When the green dough is warm and gradually cools down, brush the surface with a thin layer of cooked (odorless) vegetable oil. I used corn oil here. After cooling, wrap each green dumpling in plastic wrap for easy storage in the refrigerator. When reheating for use, it is recommended to steam within 5 minutes to prevent the shape from collapsing. Cooking tips for Qingtuan Qingming Cake

This dough is slightly sweet. If you like it sweeter, the amount of sugar can be changed to 30 grams. This recipe requires 40 grams of each small dough and 20 grams of filling, making a total of 20 green dumplings.