Ching Ming Kueh [first Taste Diary]

Ching Ming Kueh [first Taste Diary]

1. Wash the wormwood and blanch it in a pot.

2. Take out the cold water.

3. Change to a pot of clean water, about 500g, and add wormwood. (Put a small amount of salt to keep the color of wormwood)

4. Heat and cook until the wormwood becomes soft and rotten.

5. Pour the wormwood and water into a blender and break it.

6. Mix glutinous rice flour, sticky rice flour and corn oil evenly.

7. Slowly pour the hot wormwood paste into the powder and mix well. (I used about 300g)

8. Knead into a smooth, non-sticky dough. (If the dough is too wet, add proper amount of dry glutinous rice flour to adjust)

9. Wrap the dough in plastic wrap and set aside.

10. Egg yolk minced pork filling: Steamed and crushed salted egg yolk, minced pork and mayonnaise are mixed evenly.

11. Take 35g of glutinous rice ball, roll out the bag and add 18g of salted egg yolk minced pork filling.

12. Use a moon cake mold to press out the shape (you can also pack other fillings and knead into other shapes).

13. The prepared Qingming Kueh is placed on greased oil paper.

14. Put it in a steamer and steam for about 10-15 minutes before taking it out.

Tips:

/Dosage/
Regarding the amount of wormwood paste and flour, the cheese reference value in the recipe. Based on the different cooking time of each person, the final weight of the wormwood paste is different and the water absorption of different flours is different. When making the dough, do not add the liquid all at once. First add half or one third of it and mix well and then slowly add it to adjust.

/save/
1. The cooked Qingming Kueh should be steamed immediately, the surface will be dry and cracked if it is left for too long.
2. The steamed Qingming Kueh can be kept in a sealed refrigerator for about 4 days after cooling, and it can be steamed and heated when eating.