5. 蒸上15分钟就可以上桌了。
The sweet green rice ball is a Qingming Festival (Tomb Sweeping Day) food popular in Jiangsu and Zhejiang Provinces. It is also a must-have offering at ancestral rituals in the south of the Yangtze River.Like glutinous rice dumpling, Qingtuan is made from glutinous rice and stuffed with red bean paste. The difference is that squeezed wormwood or brome grass is used in the making of wrapper.
清明时节，江南一带有吃青团子的风俗习惯。青团子是用艾叶(也可以用其他绿色菜叶代替)捣烂后挤压出汁，接着取用这种汁同晾干后的水磨纯糯米粉拌匀揉和，然后开始制作团子。团子的馅心是用细腻的糖豆沙制成。
1. Wash mugwort leaves and cut them into small pieces; grind the leaves using a grinder; while grinding, add a little water to make the process easier.
1. 艾叶洗净，切成小块；再用研磨机研碎。研磨时加少许水，可以使研磨过程省力很多。
2. Add glutinous rice powder to the grinded leaves. Knead them firmly; be sure to add a spoonful of oil into the flour for good color;
2. 在研碎的艾叶中加入糯米粉，揉面，用力地揉。一定要记得在面团里加一匙油，这样色泽会更好！
3. Divide the dough into blocks of the same size;
3. 将面团分割成相同大小的小面团。
4. Stuff the dough blocks with fillings in the same way you make sweet dumplings and put the stuffed balls on bamboo leaves.
4. 用包汤圆的方式将馅包进去，包好后放进蒸笼，垫上竹叶。
5. Steam the balls for 15 minutes. Now they are ready to be served.
