Name: #the 4th Baking Contest and is Love to Eat Festival# Multi-flavored Xuemei Niang
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 125g Water mill glutinous rice flour; 35g corn starch; 200g milk; 55g Caster sugar; 15g Hot water; 25g butter; 250ml Light cream; 15g (whipped cream) Powdered sugar; Some Oreo Cookie Crush; 60g Cooked glutinous rice flour; Some Mango

#the 4th Baking Contest and is Love to Eat Festival# Multi-flavored Xuemei Niang

by yanx520

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

My favorite dessert in college, I have an unforgettable feeling for it. Xue Mei Niang's skin is soft, glutinous and sweet, soft and delicate, and the cream melts in your mouth, you will fall in love with it after eating it! Three flavors were made: Oreo + cream, mango + cream + orange chiffon cake, durian + cream. All three flavors are very delicious! "

#the 4th Baking Contest and is Love to Eat Festival# Multi-flavored Xuemei Niang

1. Put 60 grams of glutinous rice flour into a non-oil and water-free pan and fry until the color is slightly yellow.

2. Melt the sugar with hot water and mix it into the milk, then pour into the glutinous rice flour and cornstarch, and stir well.

3. Stir well, sieve, put in a pot and steam for 20-30 minutes until cooked.

4. Add butter that has softened at room temperature to the steamed dough, mix well, and then put it in the refrigerator for half an hour to cool down.