How to make mochi dumplings - Chinese cuisine

1
Place the blood glutinous rice in the refrigerator to soak overnight, add more water and cook, simmer for an hour, then open the lid, add 20g butter and 1 spoon of sugar and mix well.
2
Steam the taro, add appropriate amount of milk, condensed milk, sugar and milk powder while it is hot, and prepare it according to your own taste.
3
Mix 200g glutinous rice flour + 60g corn starch + 340g milk + 30g sugar evenly
4
Sieve, cover with heat-proof plastic wrap or oil paper, boil the water and steam over high heat for 20 minutes
5
Add 20g of butter while it is hot and melt it in. Once it is not hot, stretch it continuously to increase its ductility, or just throw it into the kitchen machine and spin it for a while
6
Prepared ingredients: mochi skin, taro puree, purple sweet potato, meat floss, shredded coconut or Oreo, cheese slices
7
Take a small piece of mochi skin and press it flat
8
Add taro paste and compact
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9
Add blood glutinous rice and compact it
10
Add meat floss and compact it
11
Add cheese slices, you can also add salted egg yolk and whatever else you like
12
Wrap into thin-skinned dumplings with large fillings
13
Wrap the outside with a layer of shredded coconut or crushed Oreos to prevent staining
14
It’s glutinous and chewy after one bite, fragrant, sweet and super delicious