1. Mix milk, whipped cream, coconut milk, and sugar until the sugar melts. Sift in the low-flour and corn starch
2. Stir until it is smooth and particle-free, cover with plastic wrap, and put it in the microwave on high heat for 3 to 4 minutes
3. Stir it with chopsticks and cover it with plastic wrap and let it cool
4. Knead the minced coconut into about 10 small balls, prepare the minced coconut
5. Put on a film glove, take a small piece of cold cooked glutinous rice cake and spread it out, and put lotus seed paste balls in the middle to wrap it up
6. Put the minced coconut and roll it around so that it is covered with minced coconut
7. Put the glutinous rice cake on the paper tray and it's ready
Tips:1. If there is no bit of evaporated milk, you can replace all the whipped cream with coconut milk and add 15 grams of butter to make the glutinous rice cakes as delicious as possible;
2. After the steamed rice cake is cooled, it must be cooled, otherwise the dough will be very sticky and sticky, and the next steps will be difficult to operate;
3. You must wear gloves when the package is inverted, otherwise it won't pay for the life. You can cook some glutinous rice flour as talcum powder without gloves, but I still find it convenient and hygienic to wear gloves.
