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Loading...These jade-green glutinous rice balls are a traditional treat enjoyed during China's Qing Ming Festival. Fragrant matcha powder gives them their grassy aroma and color, while a sweet red bean paste center delivers a soft, chewy bite. Best eaten fresh on the same day they are steamed for the most tender texture.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings4
Yield4 servings (10-12 balls)
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 5 gFat
- 1 gSaturated Fat
- 56 gCarbs
- 3 gFiber
- 22 gSugar
- 6 gProtein
- 15 mgSodium
- 180 mgPotassium
- 35 mgCalcium
- 2 mgIron
- 0 mgVitamin C
- 45 mcgVitamin A
Ingredients
For the matcha dough
- 200 g (1 1/2 cups) glutinous rice flour
- 30 g (1/4 cup) wheat starch
- 40 g (3 tablespoons) granulated sugar
- 8 g (2 teaspoons) culinary-grade matcha powder
- 180 ml (3/4 cup) hot water, about 85°C / 185°F
- 15 ml (1 tablespoon) neutral oil, plus more for brushing
For filling and steaming
- 200 g sweetened red bean paste (or black sesame paste), divided into 10-12 portions of about 18 g each
- 10-12 squares of parchment paper (about 7 cm each)
- A few cabbage leaves, briefly blanched, for lining
- Extra neutral oil for brushing the cooked balls
Directions
- Whisk together the glutinous rice flour, wheat starch, sugar, and matcha powder in a large bowl until evenly combined and the green color is uniform with no streaks of matcha.
- Pour the hot water over the dry mixture in a steady stream while stirring with chopsticks; the mixture will look shaggy and clumpy at first.
- Add the 15 ml of oil and, once the dough is cool enough to handle, knead by hand for 5-7 minutes until smooth, pliable, and soft enough that it does not crack when you press the edges.
- Cover the dough with a damp kitchen towel to prevent drying, then divide it into 10-12 equal pieces (about 32 g each) and roll each piece into a smooth ball.
- Flatten one dough ball in your palm into a 7-8 cm round disc, place one portion of red bean paste in the center, then gather the edges up around the filling and pinch firmly to seal.
- Roll the filled ball between your palms to smooth the seam, then set it seam-side down on a parchment square; repeat with the remaining dough and filling, keeping each finished ball covered.
- Arrange the rice balls in a single layer on the cabbage-lined or parchment-lined steamer basket, leaving at least 3 cm of space between each ball since they will puff up slightly.
- Bring the steamer water to a rolling boil over high heat, then place the basket over the water, cover, and steam vigorously for 12-15 minutes until the balls are translucent, glossy, and feel springy when touched.
- Turn off the heat and crack the lid open for 1 minute to release excess steam (this prevents surface sogginess), then transfer the hot rice balls to a plate and brush lightly with neutral oil to keep them supple.
- Serve warm or at room temperature the same day; leftover balls can be refreshed by steaming for 3-4 minutes before serving.
Cook’s Notes
- Use hot but not boiling water; if the water is too hot the dough becomes gluey, and if too cool it will not bind and will crack when shaped.
- Work with one dough portion at a time while keeping the rest covered with a damp towel to prevent the surface from drying out.
- Wheat starch is what gives the rice balls their slightly translucent, tender bite; do not substitute it with cornstarch, which yields a tougher texture.
- For the most vibrant green and clean matcha flavor, sift the matcha through a fine-mesh sieve before mixing to remove any lumps.
- These rice balls are best eaten the day they are made; refrigeration hardens the dough, though a quick 3-4 minute re-steam will soften them again.
