Remove the tough, stringy stems an soak the chrysanthemum leaves in water with baking soda for 10 minutes. In a small pot, bring 6" of water to a boil. Prepare an ice bath. Blanch the leaves for 1 to 2 minutes, strain and put them immediately into the ice bath. Strain again, squeezing out the excess water. Use and immersion blender to blend the leaves with 1/4 cup of warm water. Straining the leafy bits out is optional.

In a medium mixing bowl, combine the glutinous rice flour, rice flour, and sugar. Pour in the boiling hot water, the chrysanthemum leaf puree, and the coconut oil. Stir with chopsticks or a spatula and then knead into a smooth large ball.

Roll the red bean paste into 10 even balls, about the size of a walnut. Divide the dough into 10 portions and roll each one into a ball. To assemble, flatten one ball of dough slightly on the countertop with the palm of your hand, then use your fingertips to pinch around the edges to create a small bowl. The center should be thicker than the edges. Place the filling into the dough and gently press the wrapper around the filling while pinching the edges closed. The filling should be completely encompassed without any holes or gaps. Roll into a smooth ball. Continue assembling all the balls.

Place the Ching Tuen into a lined steamer basket and steam for 10 minutes on high heat. After steaming, immediately brush them with a thin layer of coconut oil to help prevent them from drying out and cracking. Cool completely. Ching Tuen can be stored in an airtight container for 2 to 3 days.