Main Ingredients

Glutinous Rice Flour 180g

Clarified Noodle 30g

Emmeraldine Powder 10g

Supplementary Ingredients

Lard 30g

Red Bean Paste 140g

Hot Water 150g

Clearing Bright Poi Step by Step

1.Emmeraldine powder with hot water and stir well.

2. Put the clarified flour and lard into the glutinous rice flour, then pour the mugwort juice into it.

3. Knead into a smooth dough, cover with plastic wrap and let rise for 20 minutes.

4. Divide the dough evenly into small portions.

5. Shape the dough into small bowls with your hands and put the bean paste filling inside.

6. Pinch the seal tightly and roll it into a round shape, then flatten it slightly to form a cake.

7. After all the work is done, put them into a steamer (put a non-stick mat in the steamer beforehand, or put a vegetable leaf under each cake to prevent it from sticking), bring the water to a boil over high heat, and then turn the heat to medium to steam for 12 minutes.

8. After steaming, brush the surface of the cakes with cooking oil.

9. Eat it while it's hot.

Tips & Warm Tips

1, mugwort powder can be bought online.

2, rice flour put some lard will be more moist, if you mind, you can not put.

3, not eaten Qingming Po best wrapped in plastic wrap one by one, so as not to stick together.