Main ingredients:
Glutinous rice flour: appropriate amount; Mugwort: appropriate amount.
Auxiliary materials:
Mung bean paste: appropriate amount; Starch: appropriate amount.
Seasonings:
Sugar: appropriate amount; Oil: appropriate amount.
Taste: Sweet; Process: Other; Time: One hour; Difficulty: Simple.
Detailed steps for cooking Mung Bean Paste Green Dumplings
Just pick some mugwort from your own yard, haha.
Add a spoonful of baking soda to the boiling water to keep the color bright.
Then add the mugwort and boil for about five minutes.
This step is crucial. I used to mix the cooked mugwort and water together with the flour, resulting in a yellowish color after steaming. This time, I tried to remove the cooked mugwort, rinse it with cold water a few times, wash away the yellowish juice from the cooking process, and then put it in a blender with cold water.
Blend until it looks like this, with a bright green color.
Pour the glutinous rice flour and starch directly into the pot.
I added two spoons of sugar like this.
Stir until there are no lumps.
Then add a little vegetable oil and continue to stir evenly. Turn on low heat and keep stirring.
Stir until it’s cooked through like this.
I made the filling with mung bean paste, which is simple and can be bought ready-made.
Once it’s wrapped, you can eat it directly without steaming it again. Wrap it with plastic wrap to prevent it from drying out.
It’s chewy and delicious.
