Taro Paste Snow Beauty

Name: Taro Paste Snow Beauty
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Snacks
Ingredients: 75g glutinous rice flour; 22g Cornstarch; 4g Purple sweet potato powder; 130g Milk; 30g white sugar; 15g Butter; 200g Taro; 30g Milk; 30g condensed milk; 20g Sugar; 20g Milk powder; 10g Butter; 150g cream; 80g Taro paste

Snow-skin mochi dumplings with a soft purple-tinted glutinous wrapper hiding silky, buttery taro paste whipped with milk and condensed milk; chilled, pillowy, melt-in-the-mouth dessert.

1 hrNewMedium Snacks Steam Buttery

Instructions

1
Mix 75g glutinous rice flour, 22g cornstarch, 4g purple sweet potato powder, 130g milk, and 30g sugar evenly and sift, then place 3g butter in the center. After the water boils, steam over medium heat for 25 minutes, covering with aluminum foil to prevent water vapor from dripping.
2
Prepare taro paste: 200g of taro steamed, 30g of milk, 30g of condensed milk, 20g of sugar, 20g of milk powder, 10g of butter, mix thoroughly and evenly.
3
Taro Cream: Whip 150g of cream until fluffy, mix with 80g of taro paste until well combined, and then put into a piping bag.
4
After steaming, add 15g of butter while hot.
5
Mix with the stand mixer for 5 minutes.
6
Keep stretching and folding for another five minutes.
7
Divide into 6 equal parts.
8
Take a portion and roll it so that it is thick in the middle and thin on the edges.
9
If you don't have a special tool for making glutinous rice cakes, use a tart mold for baking and brush it with butter as a substitute, then lay in the outer skin.
10
Apply cream on the bottom and all around the sides, leaving the middle empty.
11
Take an appropriate amount of taro paste, shape it into a ball, and put it in. Then cover it with cream on top.
12
Stretch the outer skin to wrap it up, and pinch the opening tightly.
13
Because the mold was oiled, it could be taken out by flipping it over.
14
Finished product image.
15
Cut and enjoy the food.