1. Stir glutinous rice flour, icing sugar, orange flour, and corn starch into a paste with fresh milk, add a little oil
2. Put the mashed glutinous rice flour into the pot and steam for 20 minutes, then take it out and let it cool
3. Steam the purple sweet potato on the pot for about 20 minutes, use chopsticks to pierce it and take it out
4. Peel off the purple potato skin while it is hot, add condensed milk and press it into purple potato mash
5. Lay the plastic wrap, wear disposable gloves, roll the steamed glutinous rice into a glutinous rice skin of about 0.5 cm, then spread the purple potato mash on the skin, sprinkle coconut paste on the plastic wrap, and roll it up
6. Wrap it in plastic wrap after rolling, put it in the refrigerator for 20 minutes, then take it out and cut into sections
7. You're done, the remaining purple potato be a heart ❤
8.
Tips:1. When mixing glutinous rice noodles, change from thick to thin so that there will be no gnocchi. Add a little oil to make it easier to take out after steaming;
2. When the purple sweet potato is steamed, peel off the skin while it is hot, otherwise it will be difficult to peel off. Be careful of burns when peeling the purple potato skin;
3. When rolling out the glutinous rice skin, put on plastic wrap and wear disposable gloves, otherwise it will be very sticky;
4. After rolling the glutinous rice, put it in the refrigerator to make it harder and easier to cut into sections;
5. It is also good to replace condensed milk with honey.
