Qingtuan—Handmade super brushed cheese and purple sweet potato Qingtuan
Overview
The homemade purple potato filling is soft and sweet, coupled with the rich aroma of cheese and mugwort, it's so delicious that you can't stop eating it.
Tags
Ingredients
Steps
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Wash fresh mugwort.
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Boil water, put a spoonful of edible alkali in the water, add mugwort and blanch until cooked.
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Boil mugwort until it breaks into pieces when you twist it with your hands.
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I found a previous picture to illustrate, took the leaf stems and twisted them with my hands.
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Cook until big bubbles form.
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Prepare water.
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Immediately put the cooked mugwort into clean water and cool it.
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Squeeze out the semi-dry water, not completely dry.
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Add glutinous rice flour and sticky rice flour directly and mix together. Add water as appropriate depending on the situation.
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Knead until the mugwort is completely integrated into the dough and no mugwort leaves can be seen.
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You can also directly put the mugwort into a food processor and add milk or water to make a mugwort paste. I added about 220ml of milk.
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Mix with glutinous rice flour.
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Add a spoonful of cooking oil and knead the dough until smooth.
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Knead into a smooth dough (mix the juice in a food processor until smooth).
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Handmade dough.
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Wrap the fried purple potato filling with cheese and roll into small balls.
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35g of dough is wrapped in 15g of cheese purple sweet potato balls (5g of cheese).
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Place a steamer in a steamer, pour cold water into the pot, and after the water boils, steam for 8-10 minutes before serving. It will easily collapse if it takes too long.
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After steaming the green dough, quickly apply a thin layer of oil on the surface.
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You can wrap them in plastic wrap to prevent them from sticking to each other. And the surface is not easy to harden.
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Serve hot, unwrap the filling and draw it into extra-long pieces.
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The purple sweet potato filling is soft and delicate.
