1. Prepare glutinous rice flour, noodles (that is, wheat starch), and appropriate amount of water
2. Glutinous rice flour
3. I bought the wheat green noodles online
4. Put two to two spoons of wheat green powder and stir into green
5. Prepare the red bean paste. If the red bean paste is too soft, you can freeze it first for easy filling.
6. Mix the glutinous rice flour with the noodles and the green wheat juice. Pour the green wheat juice in small amounts and do not pour too much at a time.
7. Knead by hand, you can add a small amount of lard or leave it alone
8. Knead it into a smooth dough. It is best to knead the dough until it is flattened by hand and the edges will not crack
9. Grab a ball of noodles with your hands and press them to form a nest, just like making glutinous rice balls
10. Pack in red bean paste or black sesame filling
11. Pack black sesame filling
12. After wrapping, boil water in the pot, take a flat plate and place it on the shelf, put a disposable steamer paper on the plate, and steam the Qingtuan with oil for 15 minutes before serving!
Tips:You can cook more Qingtuan at a time, freeze it, and steam it for fifteen minutes after you want to eat it. Brush some oil on the surface to keep it soft. You can also eat it cold because the noodles are added, so it won’t become hard.
