Qingming Kueh Ai Ye Qing Tuan
1.
Red beans and mung beans are cooked in advance, and then poured into a non-stick pan and stir-fried continuously.
2.
Add appropriate amount of sugar and a small amount of oil (to prevent sticking to the pan), and fry until the state shown below is not too wet or too dry.
3.
Ai Ye planted it herself, picked a handful and came back and washed it.
4.
Bring water to a boil, put a teaspoon of baking soda, add mugwort leaves and cook for three to five minutes, remove the cold water, and squeeze the water to dry.
5.
Put it into a broken wall cooking machine and break it.
6.
My amount of mugwort leaf juice is 260g, add 125g glutinous rice flour, 125g sticky rice flour, you can add some sugar to the dough if you like it, and mix well! Forgot to take pictures.
7.
30g skin and 10g stuffing, knead them evenly.
8.
Poke some oil on your hand (anti-stick hand), wrap the stuffing in the skin, round it, and brush a thin layer of oil on the surface of each green ball.
9.
I can make 17 youth groups with this amount, as shown in the picture below, ready to be put into the pot.
10.
Bring the water to a boil, add the green dough and steam for 10 minutes, take it out and let cool.
11.
It's a little bit cooler, it tastes more elastic and you can start to enjoy it.
Tips:
1. Like sweet ones, remember to add sugar to the dough!
2. Glutinous rice flour and sticky rice 1:1, the taste will be better, neither too sticky nor too hard!
3. It tastes best when eaten cold slightly!
