1. Put 100 grams of glutinous rice flour into a pot and cook for later use. The fried flour is light yellow with fragrance
2. Add 50 grams of caster sugar to a little bit of heat and mix until it melts, add 160 grams of milk and mix well
3. Put 100 grams of glutinous rice flour and 40 grams of corn starch into a bowl, add the milk liquid that has just been mixed, and mix well with a whisk until there are no particles
4. Sift the batter into a pan, filter out large particles and bubbles, and steam in a steamer on high heat for 15 minutes until fully cooked
5. After steaming, take it out, add melted butter and mix well until the butter is completely absorbed
6. The mixed dough is slightly yellowish, smooth and shiny, let cool and set aside
7. Wash the fruits and drain the water, cut into cubes and set aside. Put the fruits according to your preference.
8. The cream is hardened with 15 grams of caster sugar, showing obvious lines and not flowing
9. Take out 20 grams of cold dough, knead it into thin slices with your hands, add a little cream, then add fruit and cream (in the middle of the fruit packet cream). When making it, use fried glutinous rice flour to prevent sticking.
10. Close the mouth like a bun, then roll it in the fried glutinous rice flour, pat off the excess flour
11. Put it into the bottom tray and put it away
12. It can be eaten directly or put in a container, covered with plastic wrap and placed in the refrigerator for three hours before eating
Tips:1. The size of each one is determined according to the needs, not necessarily 20G, but not too big, the fruit should be cut into the appropriate size when cutting;
2. The dough and cooked glutinous rice flour must be cooled thoroughly, otherwise the cream will melt easily after adding it;
3. As fast as possible when operating by hand, the cream is easy to melt.
