Matcha Green Rice Balls (Qingtuan)
Today, we are using matcha to make Matcha Qingtuan. The appearance is emerald green, the skin is soft and elastic with a faint matcha aroma, and the inside is filled with super fragrant black sesame and peanut filling. The texture is soft, leaving an endless aftertaste.
Story
Today, we are using matcha to make Matcha Qingtuan. The appearance is emerald green, the skin is soft and elastic with a faint matcha aroma, and the inside is filled with super fragrant black sesame and peanut filling. The texture is soft, leaving an endless aftertaste.
Ingredients
Glutinous Rice Flour
200g
Wheat Starch
45g
Matcha Powder
8g
White Sugar
40g
Boiling Water
185g
Vegetable Oil
15g
Cooked Black Sesame
40g
Cooked Peanut Crumbles
60g
White Sugar
45g
Unsalted Butter
45g
Instructions
1
Step 1
First, prepare the filling. Toast 40g cooked black sesame seeds and 60g cooked peanut crumbles at 180°C for 5 minutes to bring out the fragrance.
2
Step 2
Add 45g white sugar and 45g melted unsalted butter.
3
Step 3
Mix well and refrigerate for later use.
4
Step 4
Put 200g glutinous rice flour, 45g wheat starch, and 8g matcha powder together.
5
Step 5
Mix well and set aside.
6
Step 6
Put 40g white sugar and 185g boiling water together; boil to ensure the white sugar is completely melted.
7
Step 7
Add the sugar water to the prepared flour in batches, stir with chopsticks until there is no dry flour at the bottom (Note: if there is still dry flour at the bottom, you can add about 10g of water).
8
Step 8
Add 15g vegetable oil and knead evenly by hand.
9
Step 9
Knead until the dough is smooth.
10
Step 10
Divide evenly into 10-12 dough balls, round them, cover with a wet towel, and set aside.
11
Step 11
Take out the refrigerated sesame peanut filling and divide it evenly into 10-12 portions.
12
Step 12
Take a piece of dough and place the filling inside.
13
Step 13
Press the filling down with the left thumb, and use the tiger's mouth of the right palm to slowly close the opening.
14
Step 14
Then round it up.
15
Step 15
Boil water, place the Qingtuan on the steamer (lined with parchment paper to prevent sticking).
16
Step 16
Steam on high heat for 10 minutes, then turn off the heat and let sit for 2 minutes.
17
Step 17
Steam on high heat for 10 minutes, then turn off the heat and let sit for 2 minutes.
18
Step 18
Matcha Qingtuan, done! O(∩_∩)O
19
Step 19
Inside is fragrant, soft, and glutinous, with a delicate texture and rich aroma.
