• Ingredients: Sweet Green Rice Balls(qingtuan)
Fresh mugwort 500 grams, 0:33,
Half a spoon of baking soda, 0:33,
Clean and wash the mugwort. Heat the water to boiling and add baking soda to it. Put the mugwort in it and boil for 5 minutes till it gets soft and rotten, then take it out and wash it again, and then drain out the water. Put it in a food processor and add 750 grams of water to make it into juice. It is a total of 1250 grams of mugwort juice. If you don’t need that much, please keep some in the freezer compartment.
Mugwort juice 625 grams, which is half of the amount we prepared, 1:51,
White granular sugar, 60 grams, 1:51,
Glutinous rice flour 450 grams, 2:00,
Rice flour 150 grams, 2:06,
Knead the above ingredients into a smooth dough and that’s all.
Meat floss and egg yolk filling: get 10 salted duck egg yolks (need to be roasted), 150 grams of meat floss, and 80 grams of salad dressing, then mix well.
Milky coconut filling: get 50 grams of white sugar, 80 grams of butter, 2 egg yolks, 150 grams of shredded coconut, and 50 grams of milk powder, then mix well.
We can also buy filling or mugwort powder in some big stores, which makes it easier to make.
• The ingredients prepared is enough to make 36 buns. After making, heat the water to boiling and then start steaming. Please steam for about 10 minutes. After steaming, let cool and brush them with some cooked oil (oil that is heated and allowed to cool down) to keep it fresh. It is recommended to use corn oil. Then wrap it up to keep it in storage.

• The temperatures in the recipe are all in celsius degrees. Fahrenheit degree=celsius degree*1.8 + 32°F。
• The weights of ingredients in the recipe are all in grams.

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