Taro Paste Glutinous Rice Balls

After glutinous rice flour, cornstarch, and red beet powder are melted with butter, add them.

Add an appropriate amount of white sugar and pure milk to form a wet dough.

Press into thin slices with your hands, then blanch in boiling water until cooked, remove and set aside.

Knead the noodles into a smooth dough while warm and set aside.

Cut into small pieces and press into thin slices, then add the frozen taro paste.

After wrapping, roll it into the cooked glutinous rice flour to prevent sticking.

Place it in a non-stick paper tray, put it in a storage box, and after refrigerating it in the fridge, the texture is excellent.