As the Qingming Festival approaches, it's natural to make some seasonal food. "Qingtuan" is an excellent choice. The main ingredient for making Qingtuan, mugwort, is at its tenderest during the Qingming season. Qingtuan made at this time is full of herbal fragrance, making it best to eat Qingtuan during Qingming, also known as "tasting spring." Here, I'll share a recipe for making Qingtuan, using a salted egg yolk and pork floss filling, and adding "First-Harvest Imperial Bird's Nest." This is bird's nest collected in Indonesia during spring, which can enhance the Qingtuan's flavor and enrich its texture and nutritional value.

Introduction to Qingtuan

Qingtuan is a traditional pastry from the Jiangnan region of China, commonly eaten during the Qingming Festival. It is made by mixing mugwort juice with glutinous rice flour to create the skin, which is then filled and steamed. It has a verdant green color, a soft outer skin, and a refreshing aroma. Through continuous improvements, it has become a seasonal spring delicacy, often given as gifts or served to guests. The process of making Qingtuan is simple; just pay attention to the measurements of the ingredients and the moisture content of the glutinous rice dough, and you can make delicious Qingtuan.

Ingredient Introduction

Mugwort, described in "Bencao Gangmu" (Compendium of Materia Medica) as "curing all diseases," is believed in Traditional Chinese Medicine to warm meridians and stop bleeding, alleviate menstrual pain, and possess antibacterial, antiasthmatic, and liver-protective properties. Bird's nest is a precious tonic that has been passed down for thousands of years in China. It is rich in sialic acid and epidermal growth factor, which have been proven to promote intellectual development, repair skin, and enhance human immunity.

Bird's Nest Qingtuan (approx. 8 pieces)

Glutinous Rice Skin

Glutinous rice flour 200g

Rice flour 50g

Grapeseed oil 4.5g

Mugwort juice 200g

Filling

Salted duck egg yolks 5 pieces

Pork floss 30g

Mayonnaise 1 tablespoon

Bird's nest 20g

Glutinous Rice Skin

  Blanch 100g of mugwort leaves for 2 minutes, then rinse in cold water and place in a juicer. Add a bowl of hot boiled water to the juicer before juicing. Filter the mugwort juice and place it in a bowl. While the temperature is still warm, add glutinous rice flour and rice flour. Mix the glutinous rice flour and rice flour, then add grapeseed oil and 200ml of mugwort juice, stirring while hot. Knead into a dough, cover with plastic wrap to keep it moist, and let the dough relax for about 15 minutes.

Salted Egg Yolk & Pork Floss Filling

  Prepare 5 salted egg yolks in a bowl, then mash them. Add pork floss and mayonnaise to the mashed salted egg yolks. Mix all the filling ingredients together. Divide the filling into small balls, each weighing about 25g.

Wrapping and Steaming

  Divide the glutinous rice dough into balls, each weighing about 35-45g (slightly larger than the filling). Flatten the glutinous rice dough balls, place the filling and bird's nest in the center, and wrap the filling using a small pastry-wrapping method. Pinch the opening closed, then turn it over and shape it into a round. Once the steamer water is boiling, place the raw Qingtuan in and steam for 10 minutes. Immediately after steaming, brush a layer of oil onto the Qingtuan to add shine and effectively slow down hardening.

Consume immediately after preparation, or seal with plastic wrap. Can be stored for 3 days.

Lohongka's Thoughtful Tips

• Mugwort can be purchased at grocery stores. Spinach, wheatgrass, or pandan can be used as substitutes.
• Different brands of glutinous rice flour have different absorption rates. The ratio of glutinous rice flour to water can be adjusted as needed.
• The glutinous rice dough must be wrapped in plastic wrap when not in use to prevent moisture loss.
• The taste of various salted egg yolks, pork floss, and mayonnaise differs. When making the filling, taste it first and adjust the proportions.
• When wrapping Qingtuan, you can apply a layer of oil to the surface to prevent sticking and cracking of the Qingtuan.
• After making Qingtuan, it generally does not harden at room temperature for three days, but it is recommended to consume it on the day it is made.
• Don't throw away leftover mugwort. It can be used for a mugwort bath, which has soothing, calming, and sleep-inducing effects.

Learn more about Bird's Nest >