Snow Mei Niang

Name: Snow Mei Niang
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Snacks
Ingredients: 150 g Stone-ground glutinous rice flour; 45 g Cornstarch; 60g white sugar; 270 g Milk; 55 g Butter; 260g Light cream; to taste Mango

Soft steamed glutinous rice skins are wrapped around clouds of sweetened whipped cream for xuemei niang, a chilled, pillowy mochi-like dessert best served cold.

1 hrNewMedium Snacks Steam Sweet

Instructions

1
45 grams of glutinous rice flour and corn starch.
2
Add 50 grams of sugar and 270 grams of whole milk.
3
Stir evenly.
4
Filter.
5
Place it in a steamer and steam for 30 minutes.
6
While steaming the glutinous rice paste, let's whip the cream: 260g of light cream and 10g of sugar, whip until 90% stiff peaks, and set aside.
7
After the time is up, once the dough no longer has a white center, remove it from the pot and add 55 grams of butter.
8
Continuously pull evenly.
9
Cut into small portions of 35 grams each.
10
Take a small portion of dough, roll it into a round sheet (use cooked flour as dusting), place it into a mold, and pipe in the cream.
11
Put in the mango pieces, then squeeze on the cream.
12
Pinch it tightly using the method for making buns, trim off the excess tail, and brush on a little cooked flour.
13
Just turn it upside down and it will be fine.
14
Plump and chubby, soft, glutinous, and sweet.
15
Alright, let's have one.