Materials

280g of glutinous rice flour, 650g (220g) of wheatgrass (green leafy vegetable juice), 400g of red beans, 30g of butter, 106g of icing sugar, 900g of water, and 18g of corn oil

How to do it

1. Wash the red beans, soak them in water for a day and then bring the pot of water to a boil, then turn on a low flame and simmer for 4 hours.

2, the wheatgrass is washed, with a juicer to extract the juice, boil and keep warm.

3, red beans off the fire after filtering can drink red bean soup, according to personal preference, you can peel the red beans, you can also do not peel, and then use the meat grinder into the red bean puree.

4, red bean puree put in the pot add butter and icing sugar, keep stirring until dry, it becomes bean paste, plate to cool.

5, all ready to weigh the amount of water-ground glutinous rice flour, and then add 80 degrees of wheatgrass juice mix.

6, and then add corn oil kneaded smooth, and then divided into equal parts of the size of the round, flattened, you can also use a rolling pin rolling.

7. Wrap 25g of the bean paste into 55g of the skin and stick it into a circle. This recipe makes 10 at a time. If you want to make more, just add more according to the recipe.

8. Line the steamer with greaseproof paper to prevent sticking, and steam the balls for 15 minutes.

9, steamed green dumplings can be wrapped with cut plastic wrap, easy to eat, and will not be deformed, more anti-sticking together! Oh, finished!