No oven needed, ice-cold soft and glutinous taro paste Boba Snow Mochi, this appearance is amazing!

Prepare the materials.

Mix glutinous rice flour, cornstarch, sugar, and milk.

Beat evenly and sift, cover with plastic wrap, poke a few holes, and steam in a steamer for 25 minutes after the water boils.

During this time, pour 20 grams of glutinous rice flour into a non-stick pan, stir-fry over low heat until it turns slightly yellow, then let it cool and set aside.

Take it out after steaming, add butter while hot, and knead until well mixed (knead thoroughly so it can be stretched without breaking immediately).

Taro paste boba Purple sweet potato boba is boiled, then taken out and rinsed in cold water.

Drain the water from the boba and prepare the snow skin mochi molds.

Whip the light cream, purple sweet potato powder, and sugar until it forms textured, non-flowing peaks. Place into a piping bag.

Divide the dough into 6 portions, roll them into balls, sprinkle with cooked glutinous rice flour to prevent sticking, and roll out into thin sheets.

Put into the mold.

Squeeze in half of the cream and put on the boba.

Squeeze in more cream, make it fuller.

Pinch the edges together, similar to the method of making dumplings, and sprinkle flour on the closure to prevent sticking.

Close it facing down, invert it into the paper tray, and it's done!

Seal and refrigerate for half an hour before eating, it's ice-cold and super delicious! Ice cream texture!