Milk-flavored Cranberry Mochi

Place glutinous rice flour in a bowl, add milk, corn oil, sugar, eggs, and all other ingredients except dried cranberries, and stir into a smooth batter.

The dried cranberries should be chopped a bit before use and then poured into the bowl.

Stir until well combined, and the mochi batter is ready, with a thick paste-like consistency (I used smaller eggs, so you can adjust the thickness of the batter based on the weight of the egg liquid).

Put the prepared batter into a piping bag.

Line the baking tray with parchment paper, cut an opening of about one centimeter in the piping bag, and pipe out shapes onto the baking tray; they can be long, round, finger-shaped, or any other shapes.

Preheat the Galanz air fryer oven combo two minutes in advance, select the upper and lower heat mode, place it in the middle layer, bake at 170 degrees for 17 minutes, and remove from the oven once the surface is slightly colored.

Let it cool after coming out of the oven, and you can eat it once it's not hot. It's fragrant and sweet, crispy on the outside and glutinous on the inside, especially delicious.

Every bite lets you taste the sweet and sour cranberries~ super satisfying~ The mochi made with this method is super delicious, and it won't harden even after cooling. Eating it cold or hot gives two completely different experiences, both are tasty! Personally, I think it tastes even better cold than hot.