Sesame& Peanut Qingtuan

Spring is the season for Qingtuan (glutinous rice balls), and today’s version features black sesame and peanut filling. The aroma of black sesame and peanut-filled Qingtuan is simply irresistible—classic and delicious! The recipe shared today makes 14 Qingtuan, but you can halve or double the quantities as needed.

Black Sesame & Peanut Filling Recipe

- Peanuts: 120g  

- Black sesame powder: 120g  

- Soft white sugar: 80g  

- Melted lard: 50g  

Steps:

1. Roast raw peanuts in the oven until fragrant, then crush them (leave some chunks for texture).  

2. Mix the crushed peanuts with black sesame powder, sugar, and melted lard until combined.

Qingtuan Dough Recipe

- Water-milled glutinous rice flour: 200g  

- Mugwort paste: 170–180g  

- Sugar: 30–35g  

- Corn oil: 10g  

- Wheat starch: 60g  

- Boiling water (100°C): 100g  

Steps:  

1. **Prepare the wheat starch dough**:  

- Pour boiling water into the wheat starch and stir quickly to form a translucent mixture. Knead by hand until no white lumps remain (let cool slightly before kneading if needed).  

2. **Make the green dough**:

- Combine glutinous rice flour, mugwort paste, and sugar to form a dough. Add the prepared wheat starch dough and corn oil, then knead until fully incorporated.  

3. **Assemble the Qingtuan**:  

- Divide the dough into 14 portions (~40g each). Flatten each piece, wrap a sesame-peanut filling ball inside, and seal tightly using the "tiger's mouth" technique. Roll into smooth balls and place on parchment paper.

4. **Steam and finish**:

- Steam the Qingtuan for 10 minutes over boiling water. After cooking, brush lightly with corn oil to prevent sticking. Let cool slightly before serving or packaging.

Source: Xiaohongshu (Little Red Book)*