1. Pour glutinous rice flour, milk, and granulated sugar into a large bowl and stir thoroughly until there are no particles
2. Pour the stirred flour paste into the steaming tray, seal with plastic wrap, and steam for 15 to 20 minutes over high heat, depending on the thickness of the flour paste
3. Take out the steamed dough, stir it with a plastic spoon or silica gel until the dough has cooled down, preferably in the refrigerator for about 2 hours
4. Take out the cooled dough, put on disposable gloves, take out a small piece with a spoon, press it into a dough, put in an appropriate amount of stuffing, close the mouth and round it, then put the glutinous rice cake in the coconut paste and roll it until the surface is stained. Put it in the paper tray immediately after it is full of coconut paste
Tips:1. Don't put water if it is not waterproof, or the steamed dough will be too soft and sticky;
2. When pressing the dough, if it is too sticky and difficult to operate, you can use a large and a small spoon, use a small spoon to put the dough into the big spoon, spread the dough around the side of the big spoon. Put the fillings in, then put on disposable gloves to glue the dough around the big spoon with your hands, and finally use a small spoon to dig out the dough and put it into the coconut paste.
