1. Mix sugar, water and oil in the auxiliary materials to a boil
2. Add glutinous rice flour and coconut paste and mix well to form a filling
3. The main ingredients are mixed and kneaded to form a smooth dough into oily crust, and the low-gluten flour and lard in the auxiliary ingredients are mixed to form shortbread
4. Divide the oil skin and shortbread into 6 portions
5. The glutinous rice filling is also divided into 6 portions
6. Put the oil skin into the shortbread to close
7. Roll it out slowly; too fast will cause it to break
8. Short side rolled up
9. Make 6 in turn, cover with plastic wrap, and let stand for 15 minutes
10. Roll it out again, roll it up, and let it stand for 15 minutes
11. Fold it in half and press to flatten it into a round shape and wrap it with glutinous rice filling
12. After closing the mouth, press down and gently roll out
13. Make two cuts, brush with egg wash, sprinkle with sesame seeds
14. Bake at 165 degrees for 20 minutes (the last 5 minutes can be brushed with egg liquid again)
Tips:The dough is better to handle after standing, and sesame seeds and milk powder can be added to the filling to make it more delicious.
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