What glassware can we use when preparing the Qingtuan?

Qingtuan is a traditional Chinese glutinous rice dessert with a bright green appearance. It is usually eaten during the Qingming Festival. In recent years, with the rise of the Internet celebrity economy and the improvement of people's living standards, many delicacies that were previously only available during festivals can be eaten anytime and anywhere, such as Qingtuan. In addition to the classic peanut and sesame fillings, Qingtuan is very popular because of its innovative fillings, such as flowing milk, yellow, red bean paste, salted egg yolk, and pork floss.

What glassware can we use when preparing the Qingtuan?

I recommend this 4L pyrex glass bowl. It can be used to knead the dough. 

Because this glass bowl is relatively heavy, kneading the dough in the bowl will not make the bowl run around. And it has a lid, so you don't need to find a special plastic wrap to cover it when you knead the dough. There are also different capacities. You can choose a glass bowl of appropriate capacity according to the amount and type of materials you prepare. This bowl is made of high borosilicate, which is not only heat-resistant but also very strong and durable, and slight bumps are not a problem.

If you don't have a gram scale, you can choose our glass measuring cup, which has scales on it to help you measure the right amount of material. There are also different capacities to choose from, meeting the needs of single-person servings to family servings.

After the Qingtuan is wrapped, it needs to be steamed before it can be eaten, so our Borosilicate glass steamer can be used. 

Our 12 inches glass steamer is made of borosilicate glass, which is heat-resistant and cold-resistant, and can also be put into the oven. At the same time, it has one more feature than traditional bamboo steamers and stainless steel steamers, that is, the glass material is colorless and transparent, and we can see the state of the food in the steamer, isn't it great? We have many different styles for you to choose from, including glass cups, glass pots, glass bowls, and other daily glassware. 

If you are interested, please contact us in time.

Attached is a recipe for Qingtuan

Ingredients can be prepared according to the following ingredient ratios, such as making Qingtuan with red bean paste filling.

The outer skin of the Qingtuan (if you are a talented cook, you only need to remember the right amount) requires 150g glutinous rice flour, 50g sticky rice flour (or starch), 10g white sugar, 100ml warm water (adjust according to the situation), 10g cooking oil, 50g mugwort juice (can be replaced with matcha powder + water)

100g classic red bean paste filling, I recommend ready-made fillings, if not, just cook the red beans, crush them, and add sugar.

After the materials are prepared, we can start our only process

1. Make the Qingtuan skin

- If you use fresh mugwort, first boil the mugwort until it is soft and beat it into juice, filter it into a glass bowl for later use.

- Put glutinous rice flour, sticky rice flour, and white sugar in a bowl, add mugwort juice, and stir evenly.

- Slowly add warm water and knead into a smooth dough.

- Add cooking oil and continue kneading until soft and elastic. Cover with plastic wrap and let it stand for 10 minutes.

Roll the red bean paste into a circle (if it is difficult to roll, put it in the refrigerator first) for easy wrapping. Divide the green rice dough into small balls of about 30g, flatten them, put an appropriate amount of fillings in the middle, pinch the top, and roll them into a ball. Cover the steamer with wax paper or steaming cloth, and put the green rice balls in. Steam over medium heat for about 10 minutes until cooked. It can be eaten right after it comes out of the pot, but it tastes better after it cools down a little. The skin is soft and glutinous, and the filling is sweet and flowing. Hurry up and make it