Step 1:Prepare the Dough

• In a large bowl, mix the glutinous rice flour, rice flour, wheat starch (or cornstarch), and sugar.
• Gradually add the warm water and mugwort juice (or matcha mixture) while stirring to form a smooth dough. The dough should be soft but not sticky. Adjust the water quantity if needed.
• Add the vegetable oil and knead the dough until it becomes smooth and elastic.

Step 2:Divide the Dough

• Divide the dough into equal-sized portions, about 10-12 pieces.
• Roll each piece into a ball and flatten it into a disc with your palm.

Step 3:Add the Filling

• Place a small spoonful of red bean paste in the center of each dough disc.
• Carefully wrap the dough around the filling, pinching the edges to seal it completely. Roll it gently between your palms to form a smooth ball.

Step 4:Steam the Qingtuan

• Prepare a steamer by lining it with parchment paper or lightly greasing it to prevent sticking.
• Place the Qingtuan balls in the steamer, leaving some space between each ball.
• Steam over medium-high heat for about 10-15 minutes, or until the dough becomes translucent and slightly shiny.

Step 5:Cool and Serve

• Remove the Qingtuan from the steamer and let them cool slightly before serving.
• Enjoy them warm or at room temperature.