1. Prepare a basin, mix coconut milk, milk, sugar 50G, salad oil 20ml, mix well
2. Sift in 45g of glutinous rice flour, 35g of sticky rice flour, and 20g of glutinous rice flour into the liquid of step 1, stir well, cover with plastic wrap and leave for 30 minutes
3. Stir the placed flour well, pour it into another oiled basin, cover with plastic wrap and steam it in a steamer for about 15 minutes until cooked. At the same time, peel the purple sweet potato, cut it quickly, and put it in Steamed together in a steamer
4. Take out the steamed batter and stir vigorously with chopsticks until it is smooth and a lump, and cover with plastic wrap until it cools to form ice skin
5. Press the steamed purple cooked into a puree. It is best to sieve. It is too troublesome, so I don’t have it. Then put it in a pan and stir-fry with butter over low heat, add 50 grams of sugar, stir fry, directly saccharify, and divide twice Add the noodles, stir well, straightly mash the purple potato into a ball in a non-stick pan, let it cool
6. Matcha filling method: melt the butter to a liquid, add milk and sugar and mix well, sift in the cooked medium flour, glutinous rice flour and matcha powder, mix well with a spatula, and knead it into a ball (but the filling made by this method is a bit dry and too solid Sense, needs improvement)
7. Divide the matcha filling and purple potato mash into 35 g/piece, and the ice skin into 15 g/piece, then slowly wrap the filling with the ice skin, then roll it in the cooked glutinous rice flour, put it in the mold, and press it.
8. Make the rest one by one, put it into the fresh-keeping box, put it in the refrigerator, and eat it the next day
9. The sugar in the purple potato mash can be added appropriately, my recipe tastes lighter, and the matcha filling is too solid, but it tastes light, not bad, fat paper can be eaten with confidence, hahaha
