During the Qingming Festival celebrated by the Han Chinese, families travel to the graves of their ancestors and decorate the tombs with flowers and offerings of food—such as qingtuan dumplings. While traditionally these dumplings contain mugwort leaves to give them their vibrant green color, we’ve opted for using matcha green tea powder instead. And for those who might not be able to find adzuki red bean paste at their local Chinese/Asian market, we’ve also substituted canned kidney beans for this recipe.
1 ¼ cups glutinous rice flour
2 Tbsp matcha (green tea) powder
¼ cup boiling water
7 Tbsp cold water
Red Bean Paste Ingredients:
1 can red kidney beans
2 Tbsp white sugar (or favorite sugar substitute)
2 Tbsp butter
1. Make the dough: Combine rice flour and matcha powder into a large mixing bowl. Add boiling water, stir to mix then add the cold water and knead to form dough (until it loses stickiness).
2. Divide the dough into 12 equal portions, and set aside.
3. Make the bean paste: In an electric mixer or blender add kidney beans, sugar and butter. Mix until desired consistency—smooth or
4. Take one portion, indent with your thumb and shape it into a deep bowl and spoon in 1 tbsp filling.
5. Carefully work the dough up to cover the filling, seal the opening, and gently roll a few times in your palms.
6. Place them on parchment paper lined steamer rack.
7. Steam buns for 10 minutes, serve warm or cold.