Matcha Qingtuan with Black Sesame and Peanut Filling
Soft, chewy glutinous rice balls colored with vibrant matcha green tea and stuffed with a sweet roasted black sesame and peanut butter filling. These pillowy Chinese treats are fragrant, aromatic, and perfect for snacking.
Story
Qingtuan are traditional rice cakes enjoyed during the Qingming Festival, but their delicate texture and sweet center make them irresistible any time of year. The matcha gives them a lovely jade-green hue and subtle tea flavor that pairs beautifully with the nutty, buttery filling.
Ingredients
Instructions
Toast the nuts and seeds
Spread the black sesame seeds and chopped peanuts on a baking sheet. Toast in an oven preheated to 180°C (350°F) for about 5 minutes until fragrant and lightly golden. Watch closely to prevent burning.
Make the filling
Transfer the warm toasted sesame and peanuts to a mixing bowl. Add the sugar and melted butter, then stir until everything is well combined and forms a cohesive mixture. Refrigerate for 15 minutes to firm up slightly, making it easier to handle.
Prepare the dough
In a large bowl, whisk together the glutinous rice flour, wheat starch, and matcha powder. Gradually pour in the hot water while mixing with chopsticks or a fork. Once the mixture becomes shaggy, use your hands to knead into a smooth, pliable dough. It should be soft but not sticky.
Shape the qingtuan
Divide the dough into 8 equal portions, about 35g each. Take one portion and flatten it into a disc in your palm. Place about 20g of the sesame-peanut filling in the center, then gather the edges up and around the filling. Roll between your palms to create a smooth, round ball. Repeat with remaining dough and filling.
Steam until tender
Line a steamer basket with parchment paper or cabbage leaves to prevent sticking. Arrange the shaped qingtuan with some space between each one. Steam over boiling water for 12-15 minutes until the balls become translucent and glisten.
Finish and serve
Carefully remove the steamed qingtuan from the basket. Lightly brush or spray the tops with vegetable oil to keep them from drying out and to give a pleasant sheen. Let cool briefly until comfortable to handle, then enjoy warm or at room temperature.