1. Wash the spinach to remove the burnt leaves and roots, and drain the water
2. Use a juicer to squeeze out spinach juice. One catty of spinach can produce about half a catty of spinach juice. Spinach juice can be stored in the refrigerator.
3. Prepare the ingredients and quantity of spinach mochi rolls
4. Take a clean basin, pour milk and spinach juice and mix
5. Add white sugar and stir until melted
6. Add corn oil
7. Stir well until there are no big oil bubbles
8. Add glutinous rice flour and corn starch to the liquid
9. After mixing the batter, cover it with plastic wrap
10. Put the batter in the rice cooker and steam for 30 minutes
11. Take out the spinach mochi dough after steaming
12. Take out the spinach mochi dough and put it to warm hands
13. Wear disposable gloves to smooth the spinach mochi dough
14. Split the spinach mochi dough into 2 equal portions
15. Take a portion of the dough and roll it into a thin strip
16. Put purple sweet potato filling on the dough
17. The other dough is also rolled into a long strip and put on the pumpkin filling
18. Mochi dough is finished and rolled
19. Cut the mochi rolls into appropriate lengths and eat them within 2 days
Tips:1. If you like the taste of matcha, you can replace the spinach juice with matcha powder
2. The filling can be replaced with red bean paste, or other favorite fillings
