1. The salted egg yolk is steamed, crushed, into 3 tablespoons of condensed milk, and stir evenly
2. Add butter, soften at room temperature, mix well
3. Add cornstarch, and powdered sugar
4. Stir well, seal with plastic wrap, refrigerate for 1 hour, wait for the egg yolk mixture to harden
5. Add 2 tablespoons of glutinous rice flour to 1 small bowl of hot milk and mix well
6. After mixing into a sticky paste, add 2 tablespoons of glutinous rice flour and mix well. According to the amount of milk, add glutinous rice flour repeatedly
7. Until the chopsticks can no longer mix the glutinous rice paste evenly, it looks like a mass of cotton wool that does not stick to each other. Knead the dough by hand at this time, without sticking your hands.
8. Knead into a smooth dough. Wrap in plastic wrap and let stand for 10 minutes
9. Take out the refrigerated salted egg yolk mixture, which should be hard at this time, use a spoon to dig into small balls, and the filling of the dumplings is completed.
10. Divide the glutinous rice dough into several small portions, round, squeeze, wrap in the salted egg yolk filling, and carefully round in the palm of your hand. The salted egg yolk must be firm enough, it’s hard to pack if it’s soft
11. Boil a pot under water and cook for 3 minutes on high heat, stirring to avoid sticking to the bottom. After 3 minutes, pour a cup of cold water, the water will boil again, turn to medium-low heat and continue to boil for 2 minutes.
12. Brew the green tea tea bag, add 3-4 crystal sugar to a bowl of water, as the soup base. Drain the cooked glutinous rice balls and put them in the green tea soup. Finally, you can sprinkle dried rose petals to decorate
