1. The red dates are pitted appropriately, cut into four pieces, put four times the heat to boil, turn to low heat and boil slowly, until there is no water and turn into jujube puree, put some brown sugar to melt and mix well, turn off the heat and leave to warm
2. Add yeast, eggs or milk, flour and knead into a soft dough, leave it in a warm place to ferment to double.
3. Filling: steamed taro, peeled and pressed into a puree with a spoon, put in coconut, sugar, milk powder, condensed milk, and mix well. Adding condensed milk will increase the moisture and sweetness of the filling.
4. The fermented noodles are exhausted and divided into even noodles, rolled into dough, and filled with fillings. You can put more, the noodles are elastic and will not break. After wrapping, close the mouth downwards. After the wrapping is complete, put it on cold water Steamer, high heat for 20 minutes, 5 minutes after turning off the heat
Tips:There must be gaps in the stacking
