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Spring is coming. How to make Qing Tuan?
Ingredients
For the Dough:
• 200g glutinous rice flour
• 100ml juice from green herbs (such as wormwood, barley grass, or spinach for color)
• 30ml water (adjust as needed)
• 2 tablespoons sugar
For the Filling:
• 200g red bean paste (available in Asian markets or homemade)
Instructions
1. Prepare the Green Juice:
• If using fresh herbs like wormwood or spinach, blend them with a little water to make a juice. Strain to remove solids. You should end up with about 100ml of green juice.
2. Make the Dough:
• In a large bowl, combine glutinous rice flour with sugar. Gradually add the green juice and water, mixing until you form a smooth, pliable dough. The dough should be soft but not sticky. Adjust the amount of water as needed.
3. Divide and Fill:
• Divide the dough into small pieces, about 20g each. Flatten each piece into a disc and place a spoonful of red bean paste in the center. Enclose the filling with the dough, rolling it into a ball. Make sure the filling is completely sealed inside.
4. Steam the Dumplings:
• Prepare your steamer by bringing water to a boil. Place the dumplings on a steamer lined with parchment paper or lightly greased to prevent sticking. Make sure they are spaced apart as they will expand during steaming.
• Steam on high heat for about 10-15 minutes or until the dumplings are translucent and firm to the touch.
5. Serve:
• Serve the green dumplings warm or at room temperature. They are best enjoyed fresh on the day they are made.
Enjoy your homemade Qing Tuan!