Qingming Special: Shepherd's Purse Green Rice Balls vs. Red Bean Green Rice Balls

Bring a pot of water to a boil, then add mugwort and a pinch of baking soda (the baking soda helps keep the mugwort green). After boiling for 1-2 minutes, remove and rinse in cold water twice to effectively eliminate the bitter taste.

After removing from water, squeeze out any excess moisture and chop finely.

Mix glutinous rice flour and sweet rice flour, add the mugwort paste, and pour in hot water gradually. Different brands of glutinous rice flour absorb water differently, so don't add all the water at once.

While the mixture is still warm, knead it quickly until well combined. If it feels too dry, continue adding the remaining water and knead until it’s not sticky. Set the dough aside in a sealed plastic bag to prevent it from drying out.

Next, prepare the shepherd's purse filling. In boiling water, add some sesame oil and salt while cooking; this method also maintains the vibrant green color of the vegetables. Cook for 1-2 minutes until the leaves soften.

After cooling, squeeze out the water by hand and chop finely.

Blanch the dried tofu in boiling water, then cut it into strips followed by small pieces. The smaller you chop it, the better it absorbs the flavors.

Add soy sauce, salt, sesame oil, and MSG. Mix well and taste to see if additional seasoning is needed.

Take 40 grams of the dough and roll it into a ball, creating a small hole in the center.

Gently press around the hole to turn it into a bowl shape. Fill it with the shepherd's purse mixture until nearly full.

Use your right thumb to press down on the filling, while using your left hand to turn and gently lift the outer layer of dough.

The glutinous rice skin will gradually come together. Finally, pinch the opening closed. Flip it over, shape it into a rounder form, and brush a little oil on the outer layer to prevent cracking.

For the red bean filling, follow the same method: Take 30 grams of red bean paste, roll it into a small ball, and place it into the glutinous rice skin (for the red bean paste recipe, refer to another article: Strawberry Daifuku), and gradually seal it.

Once the water is boiling, place the rice balls in the steamer and steam for about 10 minutes. They can be eaten warm. If they cool down and the outer layer hardens, steam them again until soft.