Xue Mei Niang

Name: Xue Mei Niang
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 120g Glutinous rice flour; 38g corn starch; 30g White sugar; 15g butter; 210g milk; 200g cream; 2 banana; 20g Cooked glutinous rice flour

by Grid blue

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Xue Meiniang, tusk tusk, just listen to the name, it makes people mouth-watering, take a bite, the aroma of fruit mixed with cream, plus the soft waxy skin, really can't be better. After it's done, it will taste better in the refrigerator, which is suitable for the hotter and hotter summer.

Because I bought so many bananas, I made banana filling this time.
In fact, bananas and cream also go well together, but bananas tend to turn black and are not very beautiful. Therefore, bananas are not used in general desserts. They prefer beautiful strawberries, soft and waxy mangoes, and chou, qi, and xun. Beautiful (tian) durian. But don’t worry if you are Xuemei Niang, because the banana will not turn black under the cream and glutinous rice crust.

Ingredients

120g Glutinous Rice Flour
38g Corn Starch
30g White Sugar

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15g Butter

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210g Milk

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200g Cream
2 Banana
20g Cooked Glutinous Rice Flour

Xue Mei Niang

1. The glutinous rice flour is mixed with white sugar and corn starch.

2. Pour the milk and stir until there is no dry powder

3. This state is almost the same

4. Wrap the bowl with plastic wrap

5. Put it in a steamer and steam for 30 minutes.

6. Know why it is wrapped in plastic wrap so that water vapor will not drip into the bowl.

7. Add the butter after steaming, and the remaining temperature will quickly melt the butter. Use chopsticks to stir the steamed Xuemei Niangpi. The more you stir, the less likely it is to stick.

8. How to make cooked glutinous rice flour:
You can choose to bake in the oven or directly fry. It saves time to fry, but it requires constant stirring.

9. Let the stirred glutinous rice stand

10. Divide into nine parts

11. 200 grams of cream and 10% sugar for whipping

12. Cut the banana into 0.5 cm thick sections and set aside.

13. Put Xuemei Niang Pi in the middle of the plastic wrap, cover it with a layer of plastic wrap, and press it into a circle with your hands. You like the thin press to be thinner, and the thick press to be thicker. Don't ask me why I want to cover it with plastic wrap, because the main material is glutinous rice flour, which is sticky... Covering with plastic wrap will solve this problem.

14. Uncover a layer of plastic wrap and sprinkle the fried glutinous rice flour evenly on the surface. Cover with plastic wrap, the side with glutinous rice flour is facing down, and the side without glutinous rice flour is facing up.