Glutinous Rice Ball

Rinse the rice and soak it in the refrigerator overnight, cook it with extra water, simmer for an hour, then uncover and mix in 20g of butter and 1 spoon of sugar evenly.

Steam the taro until cooked, then while it's hot, add an appropriate amount of milk, condensed milk, sugar, and milk powder, adjusting the proportions according to your taste.

200g glutinous rice flour, 60g corn starch, 340g milk, 30g sugar mixed evenly

Sift, cover with heat-resistant plastic wrap or parchment paper, and steam on high heat for 20 minutes after the water boils.

Add 20g of butter while it's hot to melt it in, then keep stretching it to increase elasticity once it's no longer hot, or just put it in a stand mixer and mix for a while.

Prepared ingredients: mochi skin, taro paste, purple sweet potato, shredded pork, shredded coconut or crushed Oreos, cheese slices

Take a small piece of mochi skin and flatten it

Add taro paste and press it down

Add water and sticky rice, then press firmly

Add shredded meat and press firmly

Add cheese slices, and you can also add salted egg yolk or anything else you like.

Dumplings wrapped with thin skin and large filling

Coat the outside with a layer of shredded coconut or crushed Oreo to prevent sticking

It feels sticky and glutinous in the mouth, fragrant, sweet, and super delicious.